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Cbe Pcnnsvivania 
German Cook Book 


Compiled by 

mrs. 1. fl. Keller, 

Jllliance, Ohio. 





























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PENNSYLVANIA 
GERMAN COOK BOOK 

[Revised and Enlarged.] 


CONTAINING 

560 EXCELLENT RECIPES 


COMPILED BY 


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M R S. J. A. KELLER, 


ALLIANCE, OHIO. 


PRICE 50 CENTS. 





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INTRODUCTION. 


NO WING the excellency of Pennsylvania cooking and 
house keeping, and having gathered the choicest and 
best recipes from many of the royal cooks among our peo¬ 
ple—recipes to suit the tastes of the most fastidious as well 
as for the plain meals of the humble toiler. We present 
them here for the guidance of all who desire any assistance. 
We know that w'e render a good service, especially to those 
whose opportunities for learning to cook were limited when 
young and to those who have gone from the schoolroom, 
counter, or desk to cooking, and are tired and worried be¬ 
cause things do not get right. We know this plain, simple, 
little book will be a gem in every household whither it finds 
its way. And to those who so kindly gave their assistance 
to the help and guidance of their sisters, we express our 
grateful thanks. They too will have the joy of lightening 
the labors and gladening the hearts of their fellow-sisters. 

Author. 


SECOND EDITION. 


The first edition having been exhausted, I yield to the so¬ 
licitations of many friends and offer this second edition 
which has been corrected and enlarged with the utmost care, 
in order to give the very best to those w’ho may take this 
book as their guide. 


Author. 





Entered aecordini;' to Act of Coni^ress in the Year 

1902 by 

MRS. .1. A. KKLLKR, 

In the Otfice of the Librarian of Conicress at 
WaMhinicton, I). C. 






LADY CAKE. 


CAKES. 


One-half cup butter, one and a half 
cups granulated sugar, one cup luke¬ 
warm water, two and one-half cups sifted 
dour, whites of four eggs, two teaspoons 
vanilla or the juice and rind of one 
lemon, two teaspoons baking powder. 
Cream butter in an earthen dish with 
silver spoon until a light colored cream, 
then add sugar, and beat thoroughly, 
take half of the sifted dour, and the cup 
of water and add alternately little by 
little until all is used, then add the 
beaten whites of half the eggs and the 
rest of the dour, and beat well, then add 
the vanilla or lemon, the baking powder, 
then the rest of the beaten whites of the 
eggs, then turn quickly into a deep, w’ell 
buttered tin, and bake three quarters of 
an hour. Prepare pan before cake is 
made and do not let the cake stand a 
minute after the baking powder is in. 
After the cake is cold make the follow'- 
ing frosting: White of one egg, eight 
tablespoons white sugar, two tablespoons 
cocoanut, do not beat the egg, add sugar 
and stir w’ell, beat in the cocoanut, spread 
on the cake and sprinkle with dry cocoa- 
nut. (Kxcellent.) Mrs. G. K. Holbikn. 


DELICATE CAKE. 

One and one-half cups sugar, one-half 
cup butter, one-half cup milk, whites of 
six eggs, two teaspoons baking powder, 
one-half teaspoon extract of almond, one 
cup of corn starch, one and one-half cups 
of dour. Mrs. I. E Wells, 

Athens, Mich. 


SNOW CAKE. 

One cup sugar, one-half cup butter,one- 
half cup sweet milk, whites of four eggs, 
(or two whole eggs,) one teaspoon baking 
powder, one and one-half cups dour. 

S. K. 


WHITE CAKE. 

LAYER OR LOAF. 

Two cups sugar and one-half cup but¬ 
ter creamed, three teaspoons baking 
powder, one cup cold water, three cups 
dour, whites of four eggs beaten stiff. 

Mrs. Lydia Holbien, 
Wadsw'orth, Ohio. 


ANGEL CAKE. 

One and one-half tumblers sugar, one 
tumbler dour, one teaspoon cream of tar¬ 
tar, sift together seven times, add the 
above to the well beaten whites of eleven 
eggs, bake in a slow oven about one 
hour. Do not butter the pan. 

Mrs. W. Kefauver, 
Manistique, Mich. 


ANGEL FOOD. 

Whites of nine large or ten small eggs, 
pinch of salt, one-half teaspoon cream of 
tartar, put in eggs when half beaten, one 
cup of dour, one and one-fourth'cups of 
granulated sugar, davor with lemon. 
Kake forty minutes in a moderate oven. 

Mrs. McMillan, 

Canal Dover, Ohio. 


SUNSHINE CAKE. 

Whites of eleven eggs, and yolks of 
six, one and one-half cups granulated 
sugar, measured after one sifting; one 
cup dour measured after one sifting; one 
teaspoon cream of tartar and one of 
orange extract, beat the whites to a stiff 
froth and gradually beat in the sugar, 
beat the yolks iu a similar manner, and 
add to them the whites, sugar and 
davor. Finally stir in the dour, mix 
quickly and well. Hake fifty minutes in 
a slow oven. M. S. 








THE I'ENNMYI.VANMA HERM AN ('<»OK ROOK. 




DREAM CAKE. 

On® cup of BUgar, one lieaping cup 
Hour, break iwo eggs into a teacup, then 
nil the cup full with sweet cream, a(hl two 
teas|KK)ns baking iMiwder, stir all to¬ 
gether and bake in three layers. (Kill¬ 
ing) six tablespoons thick, sweet cream, 
heal stiff, sweeten and flavor, imt be¬ 
tween layers. (Excellent.) 

Mrs. Rinehart Walt/., 
Wadsworth, Ohio. 


HARRISON CAKE. 

Four eggs, two cups sugar, one half 
cup butter, one cup sweet milk, three 
cups rtour, two large teas|MK)ns baking 
powder, (Layer or loaf.) Soft icing. A 
lump of butter the size of an egg creamed 
with one cup pulverized sugar, beat the 
whites of two eggs to a stiff froth, mix to¬ 
gether and flavor with vanilla. 

Lillian K. Grove, 
Hanover, Pa. 


WASHINGTON CAKE. 

LAYER OR IX)AK. 

One and one half cups sugar, one half 
cup butter, three-fourths cup sweet milk, 
three eggs, two teaspoons baking powder, 
two cups flour. 

Mr.^^. Clara Norton, 
Sulphur Springs. Ohio. 


MADISON CAKE. 

Fourteen ounces flour, six ounces but¬ 
ter, ten ounces sugar, three eggs, three- 
fourths cup sweet milk, one p<>und cur¬ 
rants, two teasjMMULs baking powder, 
flour the currants. A nice cake for the 
holidays in place of a fruit cake. 

Lillian K. Grove, 
Hanover, Pa. 


SURPRISE CAKE. 

One heaping cup granulated sugar, 
one half cup butter, one-half cup sweet 
milk, three eggs, three cui>s flour, three 
even teas|K)ons baking imwder, flavor 
with vanilla or lemon. 

Margaret M. Miller, 
Hanover, Pa. 


EMMA CAKE. 

LAVER OR U)AK. 

One and one-half cui>s sugar, (Uie-half 
cup butter, one-half cup sweet milk, two 
teiLsiHions baking iM>wder, Lmr eggs, two 
cups flour. Cream butter and sugar, beat 
the yolks of eggs and stir into the milk, 
flour and baking iiowder, then the beaten 
whites of eggs, flavor to taste. 

Mrs. Mary Ream, 
Hartville, Ohio. 


YELLOW CAKE. 

Yolks of four eggs well beaten, two cups 
sugar, one-half cup butter, three tea- 
sp(Huis baking pow’der, one cup cold 
water, three cups flour. (Layer or loaf.) 

Mrs. Lydia Holbien. 


HICKORY NUT CAKE. 

One cup butter, two cups sugar, three 
cups flour, four eggs, one cup raisins, 
two cups nuts, one cup water, three tea¬ 
spoons baking powder. 

.Mrs. G. E. Holbien, 
Manistique, Mich. 


HICKORY NUT LAYER CAKE. 

One cup sugar, one half-cup butter, 
one-half cup sweet milk, one and one- 
half cups flour, two eggs, one tea.spoon 
baking powder. (Filling.) One cup sugar, 
one cup sweet cream, one cup of nuts 
chopped fine, put on the stove, boil five 

minutes, take off and stir until nearlv 

* • 

cool, put between layers and on top. 

Mrs. Mary Ream. 


SPICE CAKE NO. 1. 

Four eggs, leaving out the whites of 
two for frosting, two cups sugar, one-half 
cup butter, one-half cup sour milk, one 
teasp<N>n stMla stirred in the milk, two 
teasiioons cinnamon, one teaspoon cloves, 
one-half nutmeg, two cups flour. 

Mrs. Clara Norton, 
Sulphur Springs. 
















THR PKNySYIiVANIA (JERMANCOOK POOR. 


SPICE CAKE NO. 2. 

One cup molasses, one cup sugar and 
one-half cup butter, one-half cup sour 
milk, two eggs, one-half teaspoon soda, 
one-half teaspoon each cinnamon, cloves 
and nutmeg, two and one-half cups flour. 

Mrs. G. E. IIolhien. 


OLD FASHIONED STIR CAKE. 

One cup sugar, one egg, one cup soui 
cream, one teaspoon soda, flour to make a 
soft batter, stir all together and bake. 

Mrs. S K. Culp. 


CHOCOLATE CAKE. 

One cup butter, three cups brown sugar, 
one cup sweet milk, four cups flour, yolks 
of seven eggs, nine tablespoons Kaker’s 
chocolate grated, three teaspoons baking 
powder. S K. 


MARBLE CHOCOLATE CAKE. 

One-half cup butter, one and one-half 
cups sugar beaten to a cream, one tea¬ 
spoon baking powder, one-half cup of 
milk, whites of four eggs, one and one- 
half cups flour. Take one cup of this 
mixture and add ttve tablespoons grated 
chocolate wet with milk and flavor with 
vanilla, put a layer of white batter in 
pan, drop chocolate part with a spoon in 
spots, pour over the remaining white bat¬ 
ter and bake, cover with a chocolate frost¬ 
ing. Mrs Mary Ream, 

Hartville. 


MIDNIGHT CAKE. 

One cup sugar, one half cup butter, one 
half cup sweet milk, two egg’., two cups 
flour, one teaspoon soda diss(dved in hot 
water. Boil the following and stir into 
the dough after it is cold: one half cup 
sugar, one-half cup milk and one-half 
cui> grated choccdate, add one teaspoon 
vanilla after it is removed from stove. 

(’LARA XORTON. 


DARK LAYER OR (Devil’s Food.) 

Four eggs, two cups brown sugar, one- 
half cup butter, one half cup sour milk,one 
teaspoon soda, one-half cup boiling water, 
one-third bar Baker’s chocolate, two heap¬ 
ing cups flour, cream, butter and sugar, 
add the eggs well beaten, then milk, dis- 
s(dve chocolate in half the boiling water 
and .soda in the other half, add to the bat¬ 
ter, la.stly add the flour. Bake in three 
layers. Frost with caramel filling. Two 
cups brown sugar, one-third cup cream, 
butter size of an egg, boil until it threads 
from the spoon, beat until nearly C(M)1, 
flavor with vanilla and spread between 
layers and on top. (Very fine.) 

Mrs. L. K. Hem. 


DARK AND WHITE LAYER 
CAKE. 

One cup butter, two cups sugar, four 
cups flour, three eggs, three tea.sp(K)us 
baking powder, one cup water. Take 
half the batter grate in chocolate, when 
baked, place alternate dark and white 
layers, cover with frosting, 

Mary Ream. 


DARK LAYER CAKE NO. 1. 

One cup mola.sses, one-half cup sugar, 
one half cup lard or butter, one-half cup 
buttermilk, yolks of three eggs, one tea¬ 
spoon soda, one cup seeded raisins, spices 
to taste, add flour but do not make too 
stiff. Mrs. Heimbacch, 

Mishler, O. 


WHIPPED CREAM CAKE. 

Four eggs, one cup sugar, one cup flour, 
one teaspoon baking powder, bake in 
three layers. Whip one pint of sweet 
cream, sweeten and flavor to taste, spread 
between layers and on top. 


ICE CREAM CAKE. 

WHITE PART. 

Two cups sugar and one half cup milk, 
one-half cup butter, whites of eight eggs, 
three cups flour, three teaspoons baking 
powder. 














s 


TIfK PENNSYLVANIA GERMAN COOK HOOK. 


YELIAIW I'ART. 

One cup white sugar, oue-half cup 
milk, oue-half cup butter, two cups rtour, 
two teasp<K)us baking powder, and the 
yolks of eight eggs. 

FOR THE CREAM. 

Two cups sugar,oue-half cup water,lM)il 
to a thick syrup; beat the whites of four 
eggs and stir into the hot syrup, when 
c(Kd flavor with vanilla. 

.Mrs. Dr. Ricksecker, 
Akron, Ohio. 


DARK LAYER CAKE NO. 2. 

One egg; half cup sugar, half cup mo¬ 
lasses, butter the size of an egg, two- 
thirds cup cold water, one teaspoon soda, 
two cups flour. To plain white frosting 
a<ld one cup chopped raisins. (Fine.) 

Mrs. C. W. Berry. 


DELICIOUS RAISIN CAKE. 

One cup sugar, one-half cup of butter 
well beaten together, one-half cup sweet 
milk, three eggs, saving out whites of two 
for filling, one teaspoon baking powder, 
two cups Hour, (filling,) seed and chop 
fine one cup of raisins, lM)il one and one- 
fourth cups of sugar in as much water as 
will dissolve it, boil until it will string 
then pour slowly over the whites of the 
eggs, beating, stir until (fuite cool, then 
stir in the raisins. Mrs. .J. M. M. 


ALMOND CUSTARD CAKE. 

Two cups sugar, two cups flour, one- 
half cup sweet milk, six tablespoons 
butter, six eggs, one and one-half tea¬ 
spoons baking powder, bake in layers, 
put together with custard. 

THE CUSTARD. 

One cup milk, four tablesisxtns sugar, 
three eggs, one |Muiml almonds chopped 
fine, l>oil together then spread l)etween 
layers and c<wer cake with icing. 

.Mary Ream. 


FIG CAKE. 

MCE FOR PARTIES. 

One cup butter, two cups sugar, two 
and one-half cups flour, one-half cup 
sweet milk, whites of eight eggs, two tea- 
sp(X)ns baking |K)w<ler. Filling:—make 
a white frosting, put on cake, then cut 
figs in two and lay on cake so that each 
fig is bordered with the white frosting, 
l>oile<i frosting is best, put between lay¬ 
ers and on top. .Mr.s. Mary Ream. 


JELLY FRUIT CAKE. 

Tw'o cups sugar, three cups flour, three 
tea.sp<M)ns baking powder, two-thinls cup 
butter, one cup milk, three eggs, flavor 
with vanilla. To half the cake add one 
tablespoon mola.s8es, one tablespoon cur¬ 
rant jelley, one tablespoon cinnamon, one 
teasp<K)n cloves, one-half teaspoon alspice, 
one-half nutmeg, one cup chopped raisins, 
one-half pound citrons. Bake in jelly 
tins, two layers of light and two of fruit 
cake, spread jelly between the layers, 
when slightly cool, putting a light one 
on top, over all spread white frosting. 

Mrs. M. Ream. 


BREAD DOUGH CAKE. 

One cup light bread sponge, one cup 
sugar, three-fourths cup butter, one cup 
chopped rai.sins (seeded), one egg, cinna¬ 
mon, cloves or nutmeg, one-half teaspoon 
each, soda one teaspoonful, stir stiff with 
a spoon, let stand until light. Bake three 
•luarters of an hour. S. K. 


FRUIT CAKE. 

One pound sugar, one pound flour, one 
pound butter, twelve eggs, tw’o pounds 
raisins, two pounds currants, three-fourth 
pound almonds, (the latter may l>e omit- 
ed) one half pound citron, one-half glass 
currant jelly, one tablespoon alspice, 
one table .spoon cloves, two nutmegs. 
Flour your fruit well, cream the butter, 
then add the sugar, then yolks of the eggs, 
then the whites, then the fruits. Do not 
put all the flour on the fruits, flour to be 











TllK PENNSYLVANIA CiKRMAN C’OOK ROOK. 




SPONGE CAKE NO 4. 


put in last, one teaspoon baking powder 
in the flour. Bake two and one half 
hours. This makes two nice sized cake.s 

Margaret Miller. 

Hanover, Pa. 

SCRIPTURE CAKE. 

One cup butter.Judges 5-25 

Two cups sugar.Jeremiah G 20 

Three and one half cups flour. , 

.1 Kings 4 22 

Two cups of raisins.1 Samuel 30-12 

Two cups of figs.1 Samuel 30 12 

One cup of almonds.Oenesis 43-11 

Six eggs.Isaiah 10-14 

1 cup of water.Genesis 24-20 

A little salt.Leviticus 2-13 

A large iron spoon honey...Kxodus lG-31 

Sweet spices to taste.1 Kings 10-2 

Follow Solomon’s advice for making 
good boys. Proverbs 23-14, first clause and 
you will have a good cake. 

Mrs. Strassner. 
Canton, Ohio’ 

SPONGE CAKE. 

SPONGE CAKE NO. 1. 

Three eggs, one and one half cups of 
powdered sugar, two cups sifted flour, 
two teaspoons cream of tartar and one 
teaspoon soda, one half cup cold water, 
grated rind and half the juice of one 
lemon, bake in a dripping pan. 

Mrs. F d. S. 


sponge cake no 2. 

Four eggs, one cup flour, one cup su¬ 
gar, one fourth teaspoon soda, or one tea¬ 
spoon baking powder, one tablespoon of 
milk. 

S. K. 


SPONGE CAKE NO 3. 

Three eggs (beat one minute,) one and 
a half cups sugar, (beat 5 minutes) one 
cui) flour, (beat one minute) one half cup 
cold water, anotlier cuj) of flour, witli 
two teaspoons baking powder, (beat one 
minute,) Bake slowly. 

Mrs. K. M alt/.. 

Wadsworth, Ohio. 


Tliree eggs, one cup of sugar, three 
tablespoons of boiling water, two tea- 
sp(M)ns baking powder, flavor with lemon, 
flour to make a soft batter, beat all to¬ 
gether. 

Mrs. J. Johnson. 

Alliance, Ohio. 


SPONGE CAKE NO 5. 

One and a half cups sugar, one and a 
half cups flour, one and a half teaspoons 
of baking powder, three eggs, one half 
cup boiling water, beat whites and yolks 
separate until stiff, then put together and 
beat again, lastly, add hot water. 

Mrs. M'm. False, 
Akron. 


SPONGE CAKE ROLLS 

Four eggs, one cup sugar, one cup 
flour, one teaspoon baking powder. 
Beat eggs and sugar together, add flour 
and baking powder. Bake in tins six by 
ten. This makes two rolls. Mhen bak¬ 
ed takeout of pan, spread with jelly and 
roll up. Nice for lunch. 


SWISS ROLLS. 

Fight eggs, half a pound of flour, half 
a pound powdered sugar. Mhisk the 
eggs and sugar to a thick cream, add the 
flour lightly, then spread out carefully on 
well buttered and prepared tins, and 
bake in a very (juick oven. When baked 
take out of pans, spread with raspberry 
jam, roll up and dust with sugar. 


CALLA LILLIES. 

Fse dough made for any good sponge 
cake. Put a tablespoonful dough in a 
pie tin, wlien done roll while hot in the 
shape of a cornucopia, fasten witli a 
toothpick. When cool till with cream 
sweetened and flavored. M’hen ready to 
serve arrange in a suitable dish, with 
calla lily leaves. 























10 


TIIK l*KXNSVI.VAMA OMHKVK COOK BOOK. 


MOLASSES^CAKE. 

One cup molasses, one half cup su^ar, 
«>ne half cup butter, tw(» scant teas|MKUis 
soda, ginger and spice to taste, two and 
a half cups of Hour. Mix together, add 
one cup hot water, and tw(> eggs l>eat 
well and bake. Mrs. Nies. 

Lake, O. 


GINGERBREAD NO 1. 

One cup molasses, one cup sugar, <)ne 
cup huttermilk, one third cup butter or 
lard, one egg, one half teaspoon of each 
ginger and cinnamon, one teaspoon so<la. 
Hour to make a thin batter, stir w’ell and 
bake. Mrs. K. I). IUnkr, 

(ioshen, Ind. 


GINGER BREAD NO 2. 

Two cups imdasses, one cup sugar, (Uie 
cup lard and butter, one cup sour milk 
and cream mixed. Four eggs, three de¬ 
sert spoons s(Nla, one tablespcsm ginger. 
Hour. 

.Mrs. j. Harrison. 

Hartville, O, 

COOKIES. 

COOKII-IS. 

Two cups powdered sugar, one half cui> 
butter, one cup sweet milk, the whites 
of four eggs (or two whole eggs,) tw’o 
teasp(K)ns baking powder, one teasp<KUi 
extract of lemon. Hour enough to make a 
soft batter, which beat hard ten minutes 
then drop in sp(M)nfuls into a gem pan. 
When cold cover with soft white icing. 


FILLINGS FOR CAKE. 


FIG FILLING. 

One cup figs chopped fine, put in a stew- 
pan, pnt on a little water and one cup 
sugar, set on the back of the stove, cook 
slowly until it becomes thick, then put 
between layers of cake, and put frosting 
on top. Mrs. Dr. Wkttach, 

Tiffin, (). 


CHOCOLATE FROSTING. 

Take one-half cake (d German sweet 
chocolate, or any other kind you may 
have, grate and put in one-half cup sugar 
and a little water, boil until it jingles cm 
the bottom of cup when dropped into cold 
water, then beat the white of one egg 
stiff, and pour the above in very slowly, 
beating all the time, and beat until 
nearly cool, then spread on cake. 

Minnie L. Hai’er, 
Akron, O. 


PLAIN FROSTING NO. 1. 

One cup sugar and a little water, boil 
as long as the alswe, then stir slowlv in 
the well beaten white of one egg and beat 
until nearly c<Hd, spread on cake. 

M. L H. 


NUT FILLING. 

Put nut meats into bottom of pan with 
cake, and bake, then frost the bottom of 
cake with plain frosting. 


FROSTING WITHOUT EGGS. 

One cup sugar and one half cup milk, 
b<dl as alswe, ami beat until nearly cool, 
spread on cake. Anna Wettach. 


COOL FROSTING. 

White of one egg beaten stiff, eight 
tablespoons of pulverized or grauulated 
sugar, beat and spread on cake, set in 
oven to harden. S. K. 


Hickory nut filling same as given in 
hickory nut layer cake. 


MAPLE FILLING. 

Take twM» cups maple molasses, boil un¬ 
til it jingles in cup, when droppe<l in cold 
water, then stir slowly in the well beaten 
white of egg, beat until it becomes ctsd 
and spread between layers, and on top of 
cake. Mrs. Bauer, 

Lake, 0. 














THE PENNSYLVANIA (;EKMAN COOK HOOK 


II 


CHOCOLATE ICING. 

Melt oiie-foiirth cake cliocolate iii oiie- 
foiirth cup liot water, stir in confection' 
ers sugar until thick enough to spread’ 
add one teaspoon vanilla, keep warm, hut 
do not boil. This is enough to spread 
three layers. 


ORANGE FILLING. 

Juice of one large orange, and confec¬ 
tioners sugar until the right consistency 
to spread, add one teaspoon yolk of an egg. 


MAPLE ICING. 

One cuj) maple sugar, one-half cup 
water, hoil until it grains, then heat in 
the white of an egg slightly beaten, stir 
to a smooth cream, spread while warm. 


CARAMEL FILLING. 

One-half cup white sugar and one-half 
cup brown sugar, one-half ctip sweet milk, 
butter size of an egg, boil until it threads 
from the spoon, spread between layers 
and on top. 


COOKIES. 


CRISP COOKIES. 

One cup butter, two cups sugar, three 
eggs well beaten, one teaspoon soda, two 
teaspoons cream tartar, one tablespoon 
milk, one teaspoon nutmeg, one teaspoon 
cinnamon, flour enough to make soft 
dough, hrush the top of cookies with a 
little milk and sprinkle with sugar, bake 
quickly. Mrs. Ream. 


COOKIES. 

Three eggs, two cups soft white sugar, 
seven tablespoons milk, one cup butter, 
one small teaspoon soda, two teaspoons 
cream of tartar, flour enough to press out 
with the hands, cut and bake. 

Mrs. Clara Norton. 


ANNIE’S COOKIES. 

Two cups soft white sugar, one cup 
butter, three eggs, one teaspoon soda dis¬ 
solved in a little hot water, mix all to¬ 
gether very stiff, roll out thin. 


SUGAR COOKIES. 

Two cups sugar, four eggs, one cup 
hutter or lard, or one-half of each, .one- 
half cup sweet milk, one teaspoon soda, 
juice and rind of one lemon, flour enough 
to roll. Miss Lydia Schiller, • 

Cleveland, 0. 


COOKIES. 

Five cups flour, one and one-half cups 
sugar, one cui> butter, one teaspoon soda, 
rub together as pie crust, moisten with 
two well heaten eggs and five tablespoons 
sweet milk, bake (luickly. 

Miss Lottie Schmeidel, 

Akron, 0. 


MRS. DR. RICKSECKER’S COOK¬ 
IES. 

NO EGOS. 

One cup granulated sugar, a large half 
cup butter, one cup sour cream, one tea¬ 
spoon soda, flour to roll light. 


MRS. J. WAGNER S COOKIES. 

One cup lard and butter, one cup sour 
cream, two cups sugar, two eggs, one tea¬ 
spoon soda, two teaspoons baking powder, 
make into a soft dough and bake in a 
(piick oven. Ilartville, O. 


BAKER’S COOKIES. 

A. large cup sugar, one-half cup lard, 
one egg, one cup milk, two teaspoons 
carbonate ammonia dissolved inthe milk, 
two teaspoons lemon essence, mix as bread 
dough, cut in squares, and bake (juickly. 
(Roll thin.) Mrs. 11. .M.vchamer, 

Canton, 0. 















\'2 


THK PKN'XSYLVANIA <JKR.MAN »<K>K. 


SAND TARTS. 

One cup butter, one ainl a half cups 
au^ar, three egps, the whites and yolks 
beaten separately, one tablesp<Mui water, 
one-half teaspinm baking powder, mix in 
enough Hour iintil stiff enough to roll, 
roll thin and cut in s<niares, sprinkle with 
sugar and cinnamon, bake quickly. 

M. M. 


HERMITS. 

Two cups sugar, one cup butter, two 
eggs, one teacup chopped raisin.s, one cup 
thick milk, one teaspoon soda, one tea¬ 
spoon cloves, four tea'^poons cinnamon, 
one nutmeg, enough Hour to roll soft, 
roll thin and sprinkle sugar <wer them. 

Lydia Schillkr. 


CHRISTMAS COOKIES. 

EXCELLENT. 

One pound flour, one pound sugar, two 
tea‘<poons baking iH)wder, four eggs, beat 
one hour, make and cut out night before 
baking, flavor part of them with anise 
seed if desired. The older they become 
the better they are. 

Mrs. Dr. Bauer. 

Lake, O. 


ANISE CAKES OR CHRISTMAS 
COOKIES. 

One and one-fourth pounds pulverize<l 
sugar, four eggs beaten to a stiff froth, 
then stiffen with flour, flavor with anise 
oil or seed, rollout and mould, then let 
lay one day and two nights, then dry in 
an oven. These can be kept one year. 

.Mrs. .Mary Beam. 


CHRISTMAS COOKIES NO. 3. 

One and one-half cups sugar, one-half 
cup lard, two eggs, one teaspoon so<la, 
two tea.sp<Hms cream of tartar, five table- 
sp<xuis boiling water, flavor to taste. 

.Mr.s. J. Smith, 
Hartville. 


HANOVER CHRISTMAS COOK¬ 
IES. 

One pound sugar, one-fmirth pound 
butter, yolks of five eggs, one teaspcxm 
stMla put in dry, two table8|MX)n8 thick 
milk, when rolled out wash them with 
the yolks of eggs, sprinkle with sugar 
and cinnamon, bake. 

Miss .Makc.aret M. .Miller. 


COOKIES WITHOUT EGOS. 

Two cups soft white sugar, one cup 
lard, one cup sour milk, two even tea¬ 
spoons soda, flour to make a soft dough. 

Mrs. F. Schumacher, 
Hartville, O. 


MRS. ROGER’S COOKIES. 

One-half cup butter, one egg well 
beaten, one-half cup milk, one and a half 
cups sugar, two teaspixuis baking powder, 
nutmeg and Hour. 


COOKIES WITHOUT EGGS. 

One cup butter, one and one-half cups 
sugar, a small cup of sweet milk, large 
teasp<K)n baking powder sifted with Hour 
or (sour milk with half tea.siH)on scxla) 
ndl out, sprinkle with coarse sugar and 
hickorynut meats. Cut into forms and 
bake in a quick oven. Hanover. 


CHOCOLATE COOKIES. 

One-half cup butter, two cups sugar 
and three eggs, three cups of flour, three 
teasjMHms baking powder, one-half cup 
Baker’s chocolate, flavor with vanilla, put 
sugar, flour, chocolate and baking pow¬ 
der together, and stir thoroughly, then 
put butter, eggs and vanilla in some 
other dish and whip well, then add a 
little at a time the dry part and stir all 
the time. C. B. 


GINGER COOKIES NO. 1. 

Two cups sugar, one cup molasses, one 
cup lard, two egg.s, one-half cup cold 
water, one tea.sp(M)n ginger, three tea- 
spdons soda, one teasi)oon each of cloves 
and cinnamon. Mr.s. Dr. Bauer. 














THE PENNSYLVANIA HERMAN COOK ROOK. 


18 


GINGER COOKIES NO. 2. 

One pint molasses, one enp sugar, one 
cup lard, one cup sour milk, four tea¬ 
spoons soda, ginger to taste, heat mo- 
Insses, lard and sugar, then put in milk 
when partly cool, stir in flour, let stand 
over night, roll out next morning and 
hake. Mrs H.Oeotz, 

llartville. 


GINGER SNAPS. 

One pint X. O molasses, let come to a 
boil, then add one-half pint sugar, one- 
half pint lard and butter mixed, one tea¬ 
spoon ginger, cloves and cinnamon, one 
teaspoon soda dissolved in a large spoon¬ 


ful boiling water, add a little sprinkle of 
salt and pepper, flour to make a stiff 
dough, roll thin. 

.Mrs. F. Strassner, 
Canhm, O. 


DROP CAKES. 

Three eggs, one cup lard, one cup mo¬ 
lasses, one cup brown sugar, one table¬ 
spoon ginger, one tablespoon soda, one 
teacup boiling water, disvsolve soda in tlie 
water, five cups unsifted flour, mix well, 
drop in spoonfuls into a slightly greased 
pan, ahont three inches apart. 

.Mrs. M. Keam. 


DOUGHNUTS. 


OAT MEAL CRACKERS. 

Two cups brown sugar, two cups oat 
meal, one-half cup butter, one half cuj) 
hot water, scant teaspoon soda in part of 
the hot water, flour to make them very 
stiff, roll very thin. 


DOUGHNUTS NO. 1. 

One and one-half cups sugar, one-half 
cnp lard, one and one-half cups milk, 
three eggs, four teaspoons baking powder, 
one teaspoon salt, one nutmeg, flour 
enough to mix, drop in hot lard. 

Mrs. M. Ream. 


CREAM DOUGHNUTS. 

Heat two eggs, one cup sour cream and 
one cup sugar together, add a level tea¬ 
spoon soda, a little salt and flour enough 
to roll. Mrs. I. K. Wells, 

Athens, Mich. 


DOUGHNUTS NO. 2. 

Two eggs, one and one-half cups sugar, 
one cup sour milk, one teaspoon soda, one- 
half teaspoon baking powder, three table¬ 
spoons lard. Mrs. (J. E. Holrien, 

Manisti(iue, Mich. 


DOUGHNUTS NO 3. 

One cup sugar, one cup sour milk, one 
egg, one-half teaspoon soda, flour to make 
a soft dough. S. K. 


DOUGHNUTS NO. 4. 

One (piart flour, one egg, one-half cup 
sugar, one cup milk, two teaspoons bak¬ 
ing powder, six teaspoons melted lard, 
Hour. Mrs, R. Waltz. 


FASNACHTS. 

Three eggs,one cup sugar, tw’o pints for 
bread sponge, nutmeg or cinnamon, if 
desired, mix with the hand as soft as pos¬ 
sible, let it raise, mold again, have the 
bread board well floured, roll out half an 
inch thick, cut and let raise again, when 
light fry in hot lard and sprinkle with 
sugar. .Mrs. J. Shtmaker. 


LOVE KNOTS. 

One egg, four tablespoons sweet cream, 
two tablespoons sugar, a pinch of salt. 
Hour to knead very hard, roll out, cut in 
narrow' strips, tie each one in two or 
three knots, fry in hot lard, sprinkle 
w’ith sugar while hot. 















14 


THK PKXNSYIA'ANIA <i K KM A N <’<)(>K HOOK. 


SWISS PRETZEL. 

Two cups of sugar, two cups of lanl, 
ouc cup milk, four eggs, a pinch of 
salt, ami plenty of cinnamon, make a 
stiff (lough, take a pinch of dough about 
the size of a marble, and roll it into the 
shajM* of a marble, roll the whole hatch 
into marbles, then if von can secure a 
Swiss pretzel iron, which is similar to a 
waflle iron, hut more shallow gnawes. 
Make it hot, butler and lay a marble on 
each divisi(m and put cover on top, which 
will press it flat, it is a delicious little 
waffer. Mrs. J. Kyer. 


MOONSHINE OR HYPOCRITES. 

Make a dough like lUKHlIes, roll very 
thin, cut any sha|M* as large as a plate, 
crumple a little, then drop into hot lard, 
sprinkle with sugar and pile on top of 
of each other. 


EGG BUTTONS. 

One (|uart Hour, one pint of boiling 
milk, scald Hour well, add a pinch of salt 
and thin with one-half doz. eggs, drop 
from a spoon into hot lard, serve with 
maple syrup while hot. (Fine.) 

Mrs. M. Ream. 


FRITTERS. 


APPLE FRITTERS. 

One cup sweet milk, two cups Hour, a 
large teasp<Km baking pow’der, two eggs^ 
one tahlespiMui sugar, a little salt. Warm 
the milk, and add slowiy to the beaten 
yolks of eggs, then add flour and whites of 
f’tir together, slice apples crosswise 
after paring and taking out core, drop in 
batter, take out with spoon or fork, and 
drop in hot lard. S. K. 

GRANDMOTHER S FRITTERS. 

One pint thick milk, three eggs, one 
teaspoon soda, one teasp(M)n salt. Hour t<> 


make a thick batter, dip with a small 
siM>on into hot lard. (Chopped apples 
can be added to the batter.) Mrs. R. W. 


COTTAGE CHEESE NOODLES. 

One cup cottage cheese, three eggs, 
one cup sour milk, one-eighth pound but¬ 
ter, one teasp(H)n soda. Hour enough to 
make a soft dough to roll out, roll one 
inch thick, cut in squares one inch wide, 
four inches long. Fry in deep hot lard. 
Sprinkle'with sugar. Mrs. .1. B. S. 


BREAD. 


SPONGE. 

Take three go<Hl sized potatoes, boil 
soft, mash, add enough water to make 
one (|uart, put in one yeast cake, two 
large tablespiwns white sugar, one (d 
salt, stir often and let stand several days. 

FOR BREAD. 

Take three potatoes, sugar and salt, as 

for sponge, and a pint of water for each 
h*af, then add yonr sponge, and let stand 

over night in a warm place, stir often, 
in the morning warm Hour and spimge. 


add a little more sugar and salt if de¬ 
sired, and stiffen yonr warm bread, work 
gcMKl until it snaps, cover over,let it ris«* 
until twice its size,then put in pans, and 
let rise again, when (juite light, bake in 
a nuNlerate oven, one hour. Never let 
bread or sponge stand until it drops if 
you want the best resiilts. 

Mr.s. Lydia Holhien. 

Wai>sworth. 

For your next baking, take out a pint 
of sponge and put in a sealed can. 












THK I’EXNSYIiVAXIA OEKMAX COOK HOOK. 


ir, 


HOP YEAST. 

Take one good handful of hops, and 
three or more pints of water, boil them, 
grate six good sized raw potatoes, add to 
them one-half eni) sugar, one-half cup 
salt, a heaping teaspoon ginger, then 
strain the hop w’ater, and pour on the 
potatoes. Boil all together fifteen or 
twenty minutes, or until it is cooked 
through. As soon as cool enough add a 
yeast cake soaked in a little warm water, 
stir well together and let get light, then 
set in a cool place in a crock, cover well, 
ready for use. 


BREAD NO. 2. 

When wishing to bake, use about two- 
thirds or half of a cup of this yeast at a 
baking. Take two good sized potatoes, 
boil them, mash well and add one table¬ 
spoon sugar, the potato water and warm 
water enough for your bread, then after 
it is the right warmth, add yeast, and 
flour to make a thick, stiff batter. Set in 
a warm place until morning, then add a 
little salt and mix bread, work it well, 
but not too stiff, let it rise in bread pan, 
then work it down again, when light 
again, put in pans, let rise and bake, 
have oven right and take out as soon as 
done. This never fails. 

Mrs. Messknbring. 


SALTRISING BREAD. 

Take three tablespoons corn meal and 
scald with three tablespoons of sweet 
milk, keep warm, where it will get light. 
Next morning take one-half teaspoon 
salt, one half teaspoon sugar, one- fourth 
teaspoim ginger, and one-eighth tea¬ 
spoon soda. To one pint new milk add 
enough h(>t water to warm to blood heat, 
pour over the above, add the corn meal 
scalded the night before, set in a kettle 
of warm water, hot enough to bear your 
hand in, keep the same heat, when light, 
put two (|uarts of flour in a pan, hd it 
get warm, then add the sponge, with 
more milk and water, one tablespoon 
salt, two of sugar and one-eighth of .soda, 
.set in warm water again, when light, 


make into a soft dough and mold into 
pans, let rise over hot water again, when 
light bake. Mrs. S. 

GRAHAM BREAD. 

Yeast one pint, water two pints, mix 
in a soft sponge and let rise, then mix 
in Graham flour enough to make a stiff 
batter, adding a little salt, sugar and 
butter, put into molds and let rise, then 
bake. 1). Keller, 

Denver, Col. 

aUICK GRAHAM BREAD. 

One-half cup N. 0. Molasses, one heap¬ 
ing teaspoon soda dis.solved in a little 
hot water, three cups of sour milk, a 
little salt, stir stiff with Graham flour, 
and bake tw’o hours. S. K. 

BROWN BREAD. 

One cui> white flour, two cups Graham 
flour, one cup molasses, tw’o cups warm 
water, one teaspoon soda, a litile .salt, 
stir molasses, salt and warm water to¬ 
gether, then add the wiiite and graham 
flour, beat well, dissolve soda in a little 
warm water and add the last thing. But 
int(> tin cans and steam one and one-half 
to tw’o hours Mrs. W. Kekatver. 


LIGHT BISCUIT. 

One pint warm water, two cups yeast’ 
one cup mashed potatoes, one-fourth cup 
sugar, one-fourth cup lard, set in the 
evening, and work stiff in the morning, 
let rise and mold into small biscuits, let 
them get light, and bake in a moderate 
oven. Mr.-. .1. Wagner, 

Hartville. 


LIGHT CAKE. 

Take bread dough when it is ready to 
put into pans and add a little sugar and 
lard to taste, work this on the molding 
board, use flour to keep it from sticking, 
work it half an hour, or till dough blis¬ 
ters, then make verv small biscuits and 
lay them far apart into dripping pans, 
|)ress them flat. Let them stand in a 
warm place until tea time, then bake in 
a moderate oven, as soon as brmvn they 
will be baked. Mrs. .1, Boyd. 











THK TKNNSVI.VANI A <5KKMAN COOK HOOK 


l(> 

ROLLS. 


TEA ROLLS. 

NVlien y<ui bake yoiir bread in the inorn- 
iuf? save nut a pint nf the doujjfh Jtnd work 
into it a eonple of e^jj^s, a enp of sugar, a 
piece of Initter the size of an egg, and 
tlonr enongli till it is stiff enough to 
niidd. Form int(» rmind halls, lay them 
on the board, first dredging it with tlonr, 
when they get light mold them down and 
repeat the process till time to bake them 
for supper. The reiH*ated rising and 
molding makes them very tender and 
delicate. N. 


PARKER HOUSE ROLLS. 

FOR fi ()Vl.(X’K TKA. 

At eleven o'clock boil twome<lium sized 
potatoes, scald a large tablespiwm Hour 
with the water, mash p«)tatoes, and adtl 
(me pint warm milk, stir in tw(> com¬ 
pressed yea‘<t cakes, stir in Hour to the 
consistency ((f pancake batter, let rise, 
then add tablesp(M)n lard, handful salt, 
and one-half cup sugar, and knead stiff, 
let rise till very light, then ndl thin and 
cut out with a biscuit cutter, brush with 
lard and butter, fold over and let rise 
again until very light, their bake twenty 
minutt^s in a quick oven. 

Mrs. (’harles NV. Berry. 


CINNAMON ROLLS. 

Take light biscuit dough, roll out thin, 
spread with melted hutter, sprinkle with 
sugar and ground cinnamon, ndl up like 
jelly cake, cut small pieces from the end, 
put into a tin to rise, when light, bake 
slowly. 


BREAD STICKS. 

Take light biscuit dough, shapi* into 
balls, then roil a f(N>t long and thinner 
than the little finger, do not let them 
touch in a pun, let them get very light, 
bake until crisp. 


VIENNA ROLLS. 

One pint sweet milk scalded, one-half 
cup sugar, one tablespiMUi butter, mix all 
together while hot, when cool add a little 
salt, one-half cup yeast, stir in Hour to 
make a stiff sponge, when light mix as 
bread, let this rise twice then roll out 
about one inch thick, cut with a cookie 
cutter, brush surface with melted butter, 
and f(dd, let rise and bake, while* warm 
brush with butter. 


MORAVIAN SUGAR CAKES. 

VERY FlNi:. 

One cup sugar, one heaping cup mashed 
lMdato(‘s, mix them, then when C(K)1 add 
one cup li(|uid yeast, or (one and a half 
yeast cakes dissolved in a cup of water) 
let rise in a warm place from r»o’chK*k un¬ 
til bed time, then add three eggs, three- 
fourths cup shortening, pinch of salt, mix 
stiff, let raise in warm place until morn¬ 
ing. without working spread in pans an 
inch thick, let it get very light, then make 
holes in top with the finger and fill with 
butter and cmer with brown sugar or 
granulated, and sprinkle with cinnamon, 
bake in nuMlerate oven. Or take a small 
piece of this dough, roll it round about 
ten inches long and the thickness of a 
little finger, then tie into love knots, when 
very light, bake. After they are baked, 
brush with butter and siirinkle with 
granulated or powdered sugar. This 
makes alamt forty love knots. 

Mrs. M. K. 


LIGHT DOUGH DUMPLINGS. 

Take very light, small biscuits, drop 
them into the skillet with uielttHl butter, 
then fill pan with hot water, cover tight, 
let C(K>k dry till it begins to fry, eat with 
cream and sugar while warm. 

Mrs. 11. .Machamer, 

Cautou. 












TITK rEXXSYTiVA>nA OKKMAX COOK HOOK 


17 


MUFFINS, 


MUFFINS. 

Melt two ounces of tlie l)est butter in 
one quart of warm milk, and set aside 
until cold, beat four eggs until very light, 
and make a batter by adding alternately 
and very gradually a little of the milk 
and blitter, and a little of the flour until 
the batter is of a proper consistency, 
which is quite thin, then add a large 
tablespoon of compressed yeast, or two 
teaspoons of baking powder, bake them 
in buttered muffin rings, set upon a hot 
griddle that has been rubbed over with 
beef suet. Bake them first on one side 
then upon the other. They must be torn 
asunder to butter, as cutting them rend¬ 
ers them heavy. 


POP OVERS. 

One teacup milk, a heaping ciq) of 
sifted Hour, a little salt, a large teaspoon 
sugar, a tablespoon melted butter, one 
egg. Beat yolk of egg, add milk, flour, etCi, 
lastly the beaten white to a foam, pour 
into hot gem pans, bake in a ciuick oven. 


BREAKFAST GEMS. 

One cup sweet milk, tliree teaspoons 
baking powder, one egg, two tablespoons 
sugar, two tablesp(Kuis melted lard, a 
little salt, two and one-half cups flour, 
drop spoonfuls into a hot gem pan well 
buttered. Miss Carrie Boyd, 

'Alliance. 


CREAM PUFFS. 


TEA PUFFS. 

Three eggs, one cup sugar, three-fourths 
cup blitter, one pint sweet milk, three 
pints sifted flour, three teaspoons baking 
powder, bake in muffin rings and serve 
warm. Mrs. M. Ream. 


CREAM PUFFS NO. 1. 

One-half cup butter melted in one cup 
of iiot water, put in a tin pan and set on 
the stove, while hoiling stir in one cup of 
flour, take off and let cool, when cold, stir 
in three eggs, one after the other without 
beating. Drop on buttered tins and bake 
in a hot oven twenty minutes. (Filling:) 


One cup milk, one half cup sugar, one 
egg thicken with ciunstarch, flavor with 
vanilla, boil, make an opening in the side 
of puff and till with the filling, 

Mrs. R. Waltz. 


GERMAN CREAM PUFFS. 

One pint sweet milk, one-half pound 
flour, two ounces butter, four eggs, .sepa¬ 
rate the egg.s, heat the yolks until thick, 
warm the milk and butter until butter is 
melted, when cold stir in slowly the yolks 
of the eggs, then stir in the flour, beat 
the whites dry, stir through lightly, and 
bake in buttered cups half full. 


BISCUITS. 


SODA BISCUITS. 

One quart flour, one-half teaspoon salt, 
one teaspoon soda, a little lard mixed 
with flour, .soda di.s.solved in one cup of 
buttermilk, make a soft dough, work as 
little as possible, bake in a hot oven. 

S. K. 


BAKING POWDER BISCUIT. 

One quart of flour, half teaspoon .salt, 
three teaspoons baking powder, lard the 
size of a walnut rubbed in the flour, wet 
with cold water or milk, and bake as 
so<la biscuit., S. K. 


GRAHAM GEMS. 

Two heaping iron siioonsful of Graham 
flour, and one of white flour, two tea¬ 
spoons of baking powder, a little salt, 
sweet milk, make into a soft batter and 
bake in gem pans. 

S. K. 


WHOLE WHEAT GEMS. 

One cup whole wheat flour, one cup 
milk, one egg, one teaspoon sugar, one- 
half teaspoon .^alt. Beat egg until light, 
add milk. 

















18 


THF PKXXflVI,VANlA OERMAX COOK BOOK. 


GRIDDLE CAKES. 


WAFFLES. 

One quart flour, three eggs, one-half 
teaspoon salt, one tablespoon melted but¬ 
ter, two teaspoons baking powder, add 
milk to make a soft batter. S. K. 


PAN CAKES. 

To one pint of sour milk use two eggs, 
and nearly one teasjKwn soda, flour to 
make a soft batter, use a little salt; the 
cakes will be nice withoufeggs by adding 
a little melted butter. S. K. 


POTATO PAN CAKES. 

Take a cup of cold mashed potatoes, one 
cup of sweet milk, one egg, a teaspoon 
baking powder, make into a batter by 
adding flour, and bake as griddle cake. 

S. K. 


RA.W POTATO PAN CAKES, 
fake one cup of milk, two eggs to one 
pint of raw grated potatoes, a little salt, 
and flour enough to make a batter, bake 
and serve at once. Mrs. M. Ream. 


OAT MEAL GRIDDLE CAKES. 
One pint of cold boiled oatmeal, one 
cup milk, a little salt, two teaspoons 


baking powder, two eggs, two cups of 
flour. Beat the uiilk into the oatmeal, 
then add the salt, the yolk of the eggs and 
a cup of boiling water, mix all well to¬ 
gether, add the flour, beat again, then 
add the baking powder, the whites of the 
eggs beaten to a stiff froth, mix well and 
bake on a griddle iron. 


BUCKWHEAT CAKES NO. 1. 

Two cups buckwheat, one cup flour, one- 
half cup yeast, a little salt, stir up with 
warm water in the evening, let get light, 
in the morning take a small teaspoon 
soda, dissolved in some warm water, and 
add to the batter, let stand a few minutes 
then bake on the griddle iron. S. K. 


BUCKWHEAT CAKES NO. 2. 

Mix same quantity of flour, as above, 
one teaspoon soda, and buttermilk, bake 
at once. S. K. 


JOHNNY CAKES. 

Two cups corn meal, one cup flour, 
one teaspoon soda, one egg, tablespoon 
butter, a little sugar, thin with butter¬ 
milk, or sour milk, can use sweet milk 
and baking powder. S. K. 


CORN BREAD. 


PONE. 

Four tablespoons corn meal, two cups 
flour, one cup milk, two teaspoons baking 
powder, two tablespoons butter, two eggs 
a little salt and sugar, bake. 

Mrs. Clara Norton. 


CORNj BREAD. 

Two cups corn meal, one cup flour, 
four table8p(x)ns melted lard, salt and 
sugar to taste, one egg, one teaspoon 
soda, buttermilk to make a soft batter. 


bake in moderate oven a little more than 
half hour. 


CORN MEAL PUDDING. 

B(dl one pint sweet milk, stir in four 
tablespoons corn meal, cook ten minutes 
let cool, then add one pint of milk, one- 
half cup molasses, half teaspoon of each, 
salt and cinnamon, two well beaten eggs, 
one-half cup sugar. Bake one-half hour, 
then stir in one more pint of milk. Bake 
another hour and a half. 

















THE PENNSYLVANIA GERMAN COOK BOOK 


19 


TOAST. 


TOAST NO. 1. 

Take two or three tablespoons flour, 
rub smooth in a little milk, add one cup 
of sweet milk, one-half teaspoon baking 
powder, one egg, drop in pieces of dry 
stale bread, and fry in a well buttered 
pan, cover, when browTi on one side turn. 


TOAST NO. 2. 

Beat one egg, add one cup of w’ater and 
a little salt, dip bread in quickly, and 
fry. 


TOAST NO. 3. 

To utilize crumbs and broken pieces of 
bread, pour on enough boiling water to 
soften, then mash bread, add one egg, a 
little salt, a teaspoon baking powder. 


half cup milk, flour enough to thicken it, 
drop in spoonfuls on a hot griddle. 

S. K. 


TOAST NO. 4. 

Toast bread a light brown, make a 
sauce with milk, a little butter, thicken 
with a little flour, put toast into a hot 
deep dish, and cover with the prepared 
sauce, serve while hot. Mrs. M. R. 


HAM TOAST. 

Chop remnants of cooked ham very fine. 
To a small cup of ham, add the yolk of 
one egg, one tablespoon flour, four tabls- 
spoons milk, rubbed together. Let come 
to a boil, season wdth mustard, serve 
with toast. Aunt Susan. 


PIES. 


PIE CRUST, NO. 1. 

Take two and one-half cups flour, two 
heaping tablespoons lard, a little salt, 
knead well then add very little water, this 
makes three crusts. Mrs. I. E. Wells. 


PIE CRUST, NO. 2. 

Use one-third as much lard as flour, 
and a little salt, mix salt in flour first, 
then mix the lard and flour thoroughly 
with a spoon, add just enough very cold 
water to hold together, do not knead at 
all, handle as little as possible, flour 
board and rolling pin well, roll out 
quickly, always rolling away from you. 


LEMON PIE, NO. 1. 

One apple chopped fine, one egg, one 
Umon, one cup sugar, half cup water. 

Mrs. McMillon. 


LEMON PIE, NO. 2. 

Boil togteher two cups sugar, one and 
one-half cups water, one tablespoon corn¬ 
starch, butter the size of an egg, let the 
above cool, then add one egg, the juice 
and rind of one lemon. Bake between 
(two) crusts. Mrs. M.|_Ream. 

LEMON PIE, NO. 3. 

One and one-half cups white sugar, 
two heaping tablespoons of unsifted 
flour, (or one of cornstarch) stir w’ell 
together, then add the yolks of three well 
beaten eggs, beat well, then add the juice 
of two lemons, two cups of water, and a 
piece of butter the size of a walnut, set 
on stove, in a double boiler, and cook 
until it thickens, when cool pour into a 

deep pie pan lined with paste, bake, 
w’hen done, have ready the whites beaten 
stiff with three tablespoons sugar, spread 
this on top and brown slightly. 

Mrs’ Dr. Ricksecker. 















20 


THK PKyXSYI,VANIA (;krman cook hook 


LEMON PIE, NO. 4. 

KOK TWO 

Take one j^rated lemon, add one heai>- 
Ing Clip of sugar, take two eggs, separate 
the whites and yolks. Beat the yolks, 
add two tablespoons Hour and one of corn 
starch, mix with a little water, add two 
pints of iHtiling water, let the mixture 
come to a boiling ixdnl, pnt the mixture 
into baked crusts, beat the whites, spread 
on top and brown in oven. 

Mrs. J. A. Kbal. 


LEMON PIE. NO. 6. 

Two cups sugar, two lemons, five heap¬ 
ing tablespoons corn starch, the yolks of 
three eggs. Soften cornstarch with cold 
milk, then pour on boiling water, (out 
of a boiling teakettle) until starch looks 
clear and is thick, then add eggs, sugar, 
lemon juice and grated rind and sweet 
cream or milk to make it the right con¬ 
sistency. Bake in crusts and cover with 
whites after baked, brown, add some 
sugar to whites. This makes four pies. 

Mrs. 0. Messenbring, Minn. 


CHOCOLATE PIE, NO. 1. 

One tablespoon co^liskarch, four of 
sugar, five of grated chocolate, lump of 
butter the size of a hickorynut, mix 
t horoughly then add one pint (or more) 
of milk .slowly, let come to a boil, then 
put into a baked crust, whip one-half 
cup of sweet cream, and spread on top. 

.Mrs. C. W. Berry. 


CHOCOLATE PIE, NO. 2 

One and one-lialf cups water, butter the 
size of a walnut,one-half cup sugar, three 
even tablespixms cornstarch, made thin 
with sweet cream,flavor, adil three table- 
si>oons of chocolate, boil t<>gether until it 
thickens, put into bake<l crust. 

Mrs. F. H. Keller. 


CHOCOLATE PIE, NO. 3. 

Five tables|HK)ns grateil chocolate, 
yolks of two eggs, a little salt, one-half 
cup of sugar, two teasiioons flour. .Mix 


thoroughly and {Kmr on one cupful of 
boiling water. Cook, stirring constantly 
Flavor with a little vanilla. Four into a 
baked crust, (’over with the beaten 
whites of eggs. S. K. 


COCOANUT PIE, NO. 1. 

One pint milk, one teacup sugar, three 
eggs, one heaping cup of pre;)ared cocoa- 
nut. Mix the cocoanut with the beaten 
yolks and sugar, add milk, and bake with 
nndercrust. Beat the whites to a froth 
add three tablespoons powdered sugar 
spread over the pie, sprinkle with dry 
cocoanut and brown slighly. 


COCOANUT PIE, NO. 2. 

Yolk of one egg, lump of butter the 
size of a walnut, four tablespoons sugar 
one of cornstarch, stir together then add 
one pint or more of milk slowly. Set on 
stove and let boil a minute or two stiring 
constantly. Take off and add one cup of 
(Hicoanut. Make icing of the white of 
egg, and two tablespoons sugar, spread 
on pie, sprinkle with cocoanut, and brown 
slightly. Mrs. C. W. Berry. 


CORNSTARCH PIE. 

Mix one tablespoon cornstarch, and 
two tablespoons sugar. Stir into the 
beaten yolk of one egg, then add the 
beaten white, flavor with vanilla, a little 
salt, and one pint of milk. Bake like 
custard pie. S. K. 


CUSTARD PIE. 

Three well beaten eggs, three table¬ 
spoons sugar, a little salt, and milk 
enough to fill a crust. 

Mrs. Clara Norton. 


APPLE CUSTARD. 

One and one-half cups scraped apples, 
one cup sugar, one tablespoon butter, 
two eggs, one cup milk, a little nutmeg, 
cream, sugar and butter. Mix with the 
yolks of eggs, milk, spice and apple. 
Bake like a custard. When nearly done 
cover with the beaten whites and sugar, 
and brown slightly. S. K. 













THR PKXNSYLVANIA GERMAN COOK ROOK. 


21 


CREAM PIE, NO. 1. 

Sweeten ami rtavor one cup of cream, 
chill and whip it, then put into a baked 
crust. S. K. 


CREAM PIE, NO. 2. 

One-lialf cup sugar, one tablespoon 
butter, two eggs, two cups cream or milk, 
two tablespoons flour. Beat sugar and 
butter to a cream. Mix flour with milk, 
then add the well beaten eggs. Bake as 
custard. Cover with icing. Flavor to 
taste. Mrs. Dr. Ricksecker. 


ORANGE CREAM PIE. 

Take the yolks of two eggs, one-half 
cup sugar, one-half cup milk, one heap¬ 
ing tablespoon flour, (or cornstarch.) 
Beat all together. Then pour this mix¬ 
ture into one pint of boiling milk, stirring 
well. Flavor with orange. Pour into 
baked crust. Cover with frosting and 
brown slightly. Mrs. C. 0. Waltz. 


BANANNA PIE. 

Make a custard as for custard pie, 
(leave out the white of one egg,) add two 
crushed banannas, when baked, cover 
with the white of an egg, two tablespoons 
sugar well beaten and brown. 


PUMPKIN PIE. 

Boil pumpkin until dry and brown. 
Use one part pumpkin to three parts milk, 
one egg for each pie, season with sugar, 
a little molasses, salt and ginger. 

S. K. 


SUGAR PIE. 

Cover lower crust wuth sugar, sprinkle 
thick with flour, put in a few small 
pieces of butter, then add one-half cup 
milk or water. 


MINCE PIE. 

Take the neck or any lean piece of beef, 
boil until very tender and li(iuid nearly 


boiled down, add one cup of suet and 
chop fine, take out all fibers. Take one 
part meat to two parts apple. Add raisins 
and spices to taste, also a little salt and 
pepper. Moisten w ith sweet boiled cider 
or vinegar and water, add lemon, if de¬ 
sired. Boil all together and can for use. 

S. K. 


APPLE TART. 

KINK. 

Pare, and half, good tart apples and 
take out cores, lay into a pan lined with 
crust, with flat side down. Cover wdth 
sugar, sprinkle with a small handful of 
flour. Put on a few’ small pieces of but¬ 
ter, pour in a little water, enough to 
cover bottom, not too much or it will run 
over, bake in a hot oven. S. K. 


DRIED APPLE PIE. 

Stew dried apples, mash and season 
with sugar and nutmeg, if green cur¬ 
rants are available put in green currants. 
Bake betw’een two crusts. 

Grandma’s Pie. 


CRANBERRY PIE. 

Prepare cranberries as for sauce. Bake 
between two crusts. S, K. 


BERRY PIES. 

Line a deep plate with pie crust and 
fill with alternate layers of clean fruit 
and sugar, using more or less sugar ac¬ 
cording to the acidity of the berries, add 
one tablespoon of flour if the fruit is very 
juicy. Wet the edge of lower crust, cover 
with top crust, press down edge with the 
prongs of a fork, and bake in moderate 
oven. Unless you make your pivi t(H) full 
it will uot run over if you follow these 
directions. A. 


RAISIN PIE. 

One cup raisins, boil in water to soften, 
when cool, add sugar to taste, one tea¬ 
spoon vinegar, one tablespoon flour. Bake 
with two crusts. Mr>^. M- H. 
















22 


THE PENNSYLVANIA GERMAN COOK HOOK. 


CRUMB PIE, NO. 1. 

One cup sugar, one cup Hour, butter 
the size of an egg, one teaspoon baking 
powder, rub together as pie crust. Take 
out one-half cup or more of the crumbs, 
then add water to the stiffness of cake 
dough, put into a crust, then tlie crumbs 
on top and bake. Mrs. McMillion, 

Canal Dover, O. 

CRUMB PIE, NO. 2. 

Two cups flour, two cups sugar, one- 
half cup butter. Rub together, then take 
out two hands full of crumbs for top. 
Now add another cup of flour w ith two 
teaspoons baking i>owder sifted in, 
moisten with two eggs and one cup of 
sweet milk. Bake in crusts. 


GINGER PIE, or Cake. 

Line three cake pans with pie crust. 
Make crumbs with four cups of flour, one 
cup sugar, one cup butter. Fill the pans 
with the following preparation: one cup 
molasses, one cup water, one teaspoon 
soda dissolvetl in a little vinegar, then 
add the crumbs, stir a little and bake. 
(Nice.) S. K. 


CHESS PIE. 

One and one-half cups sugar, one-half 
cup butter, yolks of three eggs, one table¬ 
spoon flour, one cup water, put into two 
pie pans lined with crust, and bake. 
Frost with the whites of eggs. 


PUDDINGS AND DESSERTS. 


BREAD PUDDING. 

One (piart bread crumbs, the yolk of 
two eggs, sugar to taste, sufficient milk 
to moisten bread well, when baked. 
Spread on top of the pudding currant or 
other tartish jelly. Beat the whites of 
the eggs and one tablespoon of sugar to 
a froth, put on top of jelly and set in 
oven to brown. 

Mrs. G. B. Dechant, 

Pa. 


JAM PUDDING. 

One cup sugar, three-fourths cup but¬ 
ter, three tablespoons milk, one cup jam, 
one and one-half cups flour, one teaspoon 
iOila. Bake and serve with sauce. 

Mrs. McMillen. 


COTTAGE PUDDING. 

One cup sugar, one cup sweet milk, one 
pint flour, two tablesp(K)ns butter, two 
eggs, two teaspoons baking powder. 
Bake as cake. Slice and eat with sauce. 

Mrs. K. Wettach. 


SPONGE CAKE PUDDING. 

One cup flour, one and one-half tea¬ 
spoons baking powder, one cup sugar, 
four eggs, teaspoon vanilla. Beat all to¬ 
gether fifteen minutes. When baked do 
not cut, but break it, and serve with 
w hipped cream or sauce. 

Miss Lydia Schiller. 


MARBLE PUDDING. 

One cup sugar, two eggs, three 'tea¬ 
spoons butter, two cups oNflour, one tea¬ 
spoon baking powder sifted with it, half 
a cup of cold water or milk, half a cup of 
grated chocolate. Stir the chocolate into 
half the mixture and pour into the pud¬ 
ding dish, first some of the white then the 
brown alternating till all is in. Cover 
tightly and steam one hour and a half. 
Serve with fruit sauce. (Very nice.) 


FRUIT ROLLEY POLLEY. 

One quart flour, two teaspoons baking 
powder, mix through it, add a little salt, 
one teaspoon each of butter and lard, 
water to make a paste like pie crust. 















THE PENNSYLVANIA GERMAN COOK BOOK. 


2.^ 


Roll paste one-foiirth inch thick, cover 
with any fruit desired. Roll up and boil 
in a cloth, leave plenty of room for swell¬ 
ing. Boil one and one-half or two hours. 
Use the same sauce as for other puddings. 

Mrs. F. L. Fenstermacher. 

Pa. 


GRANDMA’S BAKEOVEN MOUSE. 

ft 

Three eggs, one pint milk, a pinch of 
salt, make into a stiff batter, then add 
one cup of fresh fruit of any kind. Bake 
well. Cut in slices. Eat with sweetened 
milk. 


ENGLISH PLUM PUDDING. 

Three pounds of suet chopped well, 
three pounds of brown sugar, two pounds 
of granulated sugar, one tablespoonful 
each, cloves, alspice, cinnamon, two pints 
of fine bread crumbs, three quarts of 
flour, three tablespoons baking powder, 
one teaspoon salt, three pounds of seeded 
raisins, two pounds seedless raisins, four 
pounds currants, one-fourth of a pound 
of citron, one-fourth of a pound candied 
lemon peel, six eggs, (more may be used,) 
beaten and mixed with suflicient warm 
w’ater to make the pudding of the right 
consistency, say about two quarts. Mix 
the ingredients thoroughly with the 
hands, then add eggs and water and stir 
w’ith a spoon. Take lard pails, grease 
them well, put a layer of currants in the 
bottom saved from the amount above. 
Fill pail tw’o-thirds full, put on lids, put 
in boiler with boiling water half way up 
sides, and boil ten hours. This will make 
eight quarts and can be kept two years. 
Always ready when unexpected guests 
arrive, when it must be steamed well 
enough to heat it through. 


STEAMED PUDDING. 

One cup molasses, one cup water, tw’o 
cups flour, one tablesp(K)n melted butter, 
one teaspoon soda, cinnamon and nutmeg 
if desired. Steam three hours. Sauce.— 
One cup sugar, one-half cup butter, mix 
w’ell;add one egg and one-half cup hot 
water. Mrs. Berry. 


SUET PUDDING. 

One cup molasses, one cup milk, one 
cup chopped suet, one cup raisins, two 
and one-half cups flour, two teaspoons 
baking powder, flavor to taste. Steam 
two hours; serve with sauce made of one 
tablespoon butter, one tablespoon flour 
creamed, pour on boiling water, flavor 
and sweeten. Mrs. G. Holbein. 


WHITE PUDDING. 

One pint suet rubbed fine, taking out 
all stringy substance, two or more quarts 
of flour, pepper well, add salt and mix 
all thoroughly. Put into a pan and 
moisten with water. Stir frequently 
while baking, and keep moistening by 
adding a little more water. This can 
also be steamed, putting it into a cloth 
bag, and is to be eaten while hot. 


BIRD’S NEST PUDDING. 

Fill a baking dish partly with sliced 
tart apples. Make a batter with tw’o 
cups flour, a heaping teaspoon baking 
powder, a tablespoon lard or butter, one 
egg, mix with milk to a rather stiff bat¬ 
ter, pour over apples and bake. When 
done put on a platter upside down, 
sprinkle with sugar, eat with cream or 
sauce. S. K. 


BROWN BETTY. 

Fill a dish with apples and bread 
crumbs or pieces of buttered bread alter¬ 
nately, each time season apples with 
sugar, nutmeg and add small pieces of 
butter. Add enough water to cook all, 
sprinkle flour on top and bake. S. K. 


APPLE DUMPLINGS. 

Halve the apples, make a dough like 
soda biscuit, roll, cut in njuares, wrap 
the half of apple into a stpiare of dough, 
join the edges well. Put into greased 
pan and bake, or steam. Eat with sugar 
and cream. 

S. K. 













21 


THK rKXNSVIiVANIA (;ERMAN ('OOK HOOK. 


DUTCH APPLE CAKE. 

One pint tlonr, half, leasiHxni salt, two 
teas|MM»ns baking |M>w(ler,one-fourtli cnp 
blitter, one egg, one scant cup milk, four 
sour apples, two tablespiMins sugar. Mix 
flour, salt and baking powder; then rnb 
in the butter, beat egg and add milk, then 
stir into dry mixture. Spread into a pan, 
pare and cut apples into eights, lay in 
parallel rows, sharp edges down, sprinkle 
with sugar, cinnamon and bits of butter; 
bake twenty minutes. 


BERRY PUDDING. 

One tiuart blue or black berries, one 
pint water, one cup sugar, a five cent 
baker’s loaf of stale bread, stew berries, 
sugar and water together. Cut bread 
into thin slices, and butter bread. Put a 
layer of bread into a deep dish, and cover 
with some of the hot berries, continue 
until all are used. Set away to cool, 
serve with cream and sugar. 

Miss Lydia Schiller, 
Cleveland. 


RICE PUDDING NO. I. 

One (|uart milk, one cup sugar, one- 
half cup rice, a little butter, bake two 
hours in a moderate oven, stir after it 
begins to IkuI. Eat cold. 

M. U. 

/ - 

RICE PUDDING NO. 2. 

Take two cups boiled rice, adil two or 
three eggs, a tahlespcHui of butter, sugar 
to taste, and a quart of milk, bake till 
done. 

RICE BALLS. 

Prepare lice as for table. Sea.son with 
salt, butter and sugar. SVhile hot pour 
into cups, let it get cold, then turn out 
into a flat ilish. Eat with whipped cream 
or sugar and milk. S. K. 


TAPIOCA PUDDING NO. I 
Four large tHble.siNN)ns tapioca s«»aked 
in a <|uart of sweet milk, Isiil until clear, 


Beat the yolks of three eggs, one-half 
cup sugar, nearly one cup prepare<l c<»- 
coanut, stir in and boil until thick, l>eat 
the whites of eggs w ith tw’o tablesinsins 
sugar, spread on, and sprinkle with co- 
coanut, set in oven and brown. 


TAPIOCA NO. 2. 

One-half cup tapioca soaked in milk or 
water, tw’o eggs, sugar to sweeten, one 
ijuart milk,a pinch of salt. Let the milk 
come to a boil, then stir in the tapioca, 
sugar and the eggs well beaten, leaving 
out the whites, boil and cover with the 
beaten whites, —For tapioca fruit slice 
oranges, bananas or peaches, lay in Ixit- 
tom of glass dish, sprinkle with sugar, 
after the pudding is cold slip it out on 
top of fruit. 


PRUNE PUDDING NO. I. 

Steam one-half pound prunes until 
tender, take out the seeds, crack them 
and take out kernels. Hash kernels and 
prunes, beat the whites of five eggs to a 
froth, take one cup sugar, mix all to¬ 
gether and bake in a mo<lerate oven 
twenty minutes. Fig Pudding can be 
made in the same way. 

Mrs. E. Mettach. 


PRUNE PUDDING NO. 2, 

One and one-half cups prunes cooked 
and seeded, the whites of five eggs. Beat 
whites and sw’eeten. pu^ prunes into pan, 
cover with whites and brown in oven. 
Take yolks make a custard and boil, 
flavor and pour over top. 

Mrs. F. 11. Keller. 


ORANGE PUDDING. 

Boil one pint of milk, add sugar and 
one tablesisMui cornstarch, dissolve on a 
little cold milk, and the yolks of two or 
three eggs, well beaten. When done let 
it (MMd, then iKuir over four large oranges 
that have l>een cut into small pieces and 
sweetened. Bt*at the whites of eggs with 
sugar and cover top. 


Mrs. Waltz. 











THK I’KNNSYLVAN'I A (;KKMAN COOK HOOK. 



MOUSSE ORANGE. 

Dissolve one cup of sugar in one cui) 
of water, the juice of one lemon, boil a 
few minutes, remove from fire, put in the 
peel of tw'o oranges, and let them lie for 
a few minutes, then remove, rub off the 
skin from six oranges with loaf sugar, 
and add the orange sugar with sugar 
syrup, and the juice of the six oranges, 
and the yolks of nine eggs, beat this with 
an egg beater until nearly boiling, re- • 
move quickly, set in cold water and con¬ 
tinue beating until cold, then add one 
pint of whipped cream. 

ORANGE DESERT. 

A simple desert is made of layers of 
sliced bananas and oranges thickly 
sprinkled with sugar, and covered with 
whipped cream. Oranges and pineapples 
can be used. 

Mrs. M. R. 


CORNSTARCH PUDDING. 

Two eggs,one quart milk, sweeten, beat 
the eggs, two tablespoons cornstarch, 
boil, divide into three parts, color one 
part lavender, the other pink and the 


third one cream. Place tablespoon of 
each into sauce dishes, and cover with 
whipped cream. 

Mrs. C. 0. Waltz. 


PINEAPPLE PUDDING. 

Three cups milk, three tablespoons 
cornstarch, two tablespoons sugar, whites 
of three eggs, mix cornstarch with a 
little of the cold milk, add to the 
hot milk, add sugar and a pinch of salt, 
let it boil until it thickens, then tlu* 
beaten whites and half a can of pineapples 
put in a mould, when cold serve with 
cream, or sauce. 


ORANGE CUSTARD. 

Take the juice of six large oranges, 
and put over a slow tire adding sugar to 
taste. When sugar is dissolved remove 
from tire, and when nearly cold add the 
beaten yolks of six eggs, and a pint of 
milk that has previously been boiled, put 
on tire and stir till it thickens. To serve, 
place in glasses and add the whites of 
the eggs, whicli have been* well beaten 
with sugar. 


CUSTARDS AND DESERTS. 


CHOCOLATE CUSTARD. 

Scald one pint of milk, add three eggs, 
three tablespoons sugar, a little salt, a 
little vanilla, and one square of choco¬ 
late melted. Cook in a double boiler 
until thick like cream. 


CUSTARD SOUFLA. 

Rub two scant tablespoons butter to a 
cream, add two scant tablespoons Hour, 
pour over this gradually one cup hot 
milk, and cook eight minutes in a double 
boiler stirring often. Heat yolks of four 
eggs, add two table.sjjoons sugar, stir 
into milk and set away to cool. Half an 
hour before serving beat whites of four 


eggs stiff and add to the mixture lightly, 
bake in buttered pudding dish, in a mod¬ 
erate oven thirty-six minutes, serve hot. 


FLOATING ISLAND. 

Scald one quart of milk and half a cnp 
of sugar, beat the yolks of three eggs, and 
take two tablespoons cornstarch dissolved 
in a little cold milk, then add egg and 
cornstarch to the boiling milk, boil until 
it thickens, then season with lemon or 
vanilla, then beat the whites of three 
eggs to a stiff froth, take half of the 
whites and stir into the mixture and put 
the rest on top. 


Mrs. M. R. 












‘20 


THK l*KXN8YI.VANI A tiKKMAN COOK HOOK. 


APPLE SNOW. 

(a very delicate dish). 

Cl rate one large sour apple, sprinkle 
over it a small cupful of i)owdere(l sugar 
as you grate it to keep it from turning 
(lark, break into this the whites of two 
eggs, and heat it all constantly for half 
an hour. He sure to have it in a large 
dish as it beats up very stiff and light. 
Heap this in a glass dish and pour a line 
smooth custard around it and serve. 


PEACH MOUSSE. 

(A VELVETY CREAM). 

Reduce a dozen of large peaches to a 
pulp, and strain through a sieve, soak one 
teasp(»on gelatine in cold water, dissolve 
it in a large tablespcK)!! of hot water, 
and add to the peach pulp, then set the 
whole on ice to get cold. Sweeten one 
pint of cream, whipped to a stiff froth, 
then fold in the peach pulp, and pour in 
a mould. Cover tightly and pack in ice 
three hours. 


RASPBERRY FLUMENY. 

One pint raspberries, one pint water, 
one cup sugar, boil ten minutes, add 
three tablespoons cornstarch mixed 
smooth in a little water. 


MARINGUES. 

Beat the whites of six eggs stiff then 
add two cups of sugar and one teaspoon 
vanilla. Line a large pan with buttered 
paper, and drop the maringues by the 
tablespoon, leave a little space between 
for them to spread. Bake in a slow oven 
about one hour. Serve with whipped 
cream. 


MOONSHINES. 

Beat the whites of six eggs very stiff 
add gradually six tablespoons i)owdered 
sugar, add more if not stiff enough, beat 
thirty minutes, then add a cup of jelly or 
fruit cut flue, beat, set on ice until very 
C(dd. Serve with rich cream sweetened 
and flavored. 


WALNUT MACAROONS. 
tMiites of three (‘ggs beaten very light, 
nine heaping tuhlesiHM>ns pulverized 
sugar stirred into the eggs, two large 
tablespoons flour, flavor with lemon, and 
add one pint (d walnut or hickorynut 
meats. Drop on greased pajK'r and bake 
slowly until a light brown. 

Mrs. McMillan 


BAKED APPLES. 

Core and pare apples, place in a pan, 
sprinkle with a little flour, sugar, add 
small pieces of butter, and bake, serve 
with cream. 


CRACKERS AND COFFEE. 

Spread square crackers with butter, 
put into the oven a few' minutes until a 
light brown, .serve warm with warm cof¬ 
fee. Kill cups two-thirds full with gcMxl 
coffee, then All cups with whipped cream. 

M. M. M. 


BANANA SHORTCAKE. 

Cream (uie-half cup butter and one 
cup pulverized sugar, the yolks of two 
t‘ggs and half a cup of sugar may be 
added next. Now beat up the whites of 
your eggs, and .sift two t(‘a.spoons of bak¬ 
ing powder into two cups of flour, add 
eggs and flour alternately. Bake in jelly 
pans, and while it is baking whip one 
pint of sweet cream, with half a cup of 
pulverized sugar, when stiff add two 
bananas, spread this mixture over one 
layer, and put other layer on top, serve 
hot. You can u.se less sugar if desired. 

BERRY SHORTCAKE. 

Make a rich biscuit dough, make it 
into.tw’o layers and hake one on top of 
the other. After baked take off top layer 
spread h»wer layer with butter, cover 
with well .sea.soned fruit, cover with top 
layer. Serve with sweet cream. S. K. 


CRANBERRY SAUCE. 

<Bie half pint water, one pint sugar, 
one (|uart cranberries. Boil slowly, and 
mash cranb(*rries to a jelly, then put into 
moulds. 













(THK PENNSYLVANIA (JERMAX (’OOK HOOK. 


27 


ANOTHER WAY. 

One pint cranberries, two pints water, 
set on stove and cover, let come to a boil, 
then uncover, add a cup of sugar, set on 
back of stove and let simmer until the 
juice thickens, do not mash berries. 

Mrs. M. Fause. 


SAUCE FOR PUDDINGS. 

Beat one-half cup of butter to a light 
cream, add one cup granulated sugar, 
stir until very white. Just before serv¬ 
ing pour one cup of boiling water, stir 
rapidly two minutes. 


SNOWY SAUCE. 

Boil one cup milk, thicken with one 
tablespoon flour rubbed smooth in cold 
niilk, add a little salt, boil. Cream one 
tablespoon of butter and one cup of sugar 
flavor with vanilla and heat into the 


thickened milk, add the w'ell beaten 
white of one egg, beat thoroughly. Good 
w’ith any of the puddings. 


WHIPPED CREAM NO. I. 

Whip one pint of cream, sw’eeten and 
flavor to taste. 


WHIPPED CREAM NO. 2. 

One pint cream, two tablespoons gela¬ 
tine dissolved in a little cream, two table¬ 
spoons sugar, flavor with vanilla, put on 
ice. 


WHIPPED CREAM NO. 3. 

Two-thirds cup thick sweet cream, 
whites of two eggs, two tablespoons sugar, 
flavor, beat, have cream very cold. Nice 
over crackers, cake, fruit or puddings. 

M. R. 


MEATS. 


ROAST BEEF. 

Rub meat with salt and cover with 
flour, put in a roasting pan. Bake two 
hours, oven should be hot at beginning. 


POT ROAST. 

V’ash beef, put into a kettle, season 
with salt, pepper or ginger if desired, 
cover tightly, add no water, set where it 
will simmer slowly several hours, after it 
is tender and begins to fry, turn it several 
times until it is browned well, take out 
.some of 'the grease, if there is consider¬ 
able, and make gravy, by adding a large 
spoon of flour, rub it well in the fat, then 
add w'ater and more salt, if necessary 
meat can be left in gravy, or if desired 
can be taken out before flour is added. 
This is a very satisfactory way to fix meat 
when rightly done. S. K. 


STUFFED FLANK Or Round Steak. 
Rul) meat with salt, sprinkle with pep¬ 
per, make a dressing of .stale bread and 


put on steak, then roll up and WTap with 
a cord, or if flank, make an incision in it 
and fill with dressing, then roll and tie, 
put into a roasting pan and roast, or put 
into a kettle and boil till tender, make 
gravy. S. K. 


BOILED FLANK. 

Take tw’o or three pounds of flank, salt 
it and roll and WTap it with a clean cord, 
put into a kettle with enough boiling 
water to boil it. When tender take it out 
and put into a pan and set in oven. Boil 
potatoes and dumplings in the gravy. A 
cheap and good dish for poor people. 

S. K. 


PRESSED BEEF. (English). 

Take as much beef as desired (the soup 
bone is good) put into a brine composed 
of a handful of salt, one of sugar and a 
pinch of saltpeter and sufticient water to 
cover, let stand from three days to three 
weeks in cold w’eather. .\fter w’ell corned 
boil until exceedingly tender, and only 
















THK I‘KNN*SYI.VANIA CiKRMAN (’OOK lUMIK. 


28 


alMMit a teacup of juice remaiuiiig, tlien 
iua><h it witli a potato masher, taking out 
all skill ami sinews, add pepper, nutmeg 
and the juice, mix thoroughly, press into 
a mouhl ami let it get cold, slice thin, 
tongue can he prepareil in the same way. 

Mrs. 11. Merkle. 


PRESSED BEEF. (Penn. Way). 

Boil a fresh soup bone until very tender, 
take out hone, chop flue, remove cartilage 
etc., season well with salt, pepper (.-<age 
if <lesired) add one cup of shn* , pre‘\s in 
a mould. 

S. K. 


SOUR MEAT. (Jewish.) 

Select a good roast. The evening before 
roa.'^ting make incisions in dilTerent 
places in the meat, and put a garlic or 
onion into each incision, take two parts 
salt, and one each pepper and ginger, 
mix it well and rub the meat all over, 
then take a spoon of vinegar and moisten 
the meat with it, lay on a platter until 
morning, then roast in a roasting pan, 
put in some water and a few’ onions, also 
a little vinegar, baste often. 

Mrs. Messenbring. 


SPICED BEEF. 

A sirloin roast is the best for this pur¬ 
pose, skewer it firmly in place, and strew 
over the top of it one teaspoon each of 
whole clover, alspice and ground sage 
and thyme, brown two tablespoons of 
butter in your baking pan. work into 
this a tablespoon and a half of flour, add 
by slow degrees about a pint of cold w’ater 
let it boil up, season to taste and add the 
juice of one lemon, put your roast in the 
pan with the gravy, do not baste for 
fifteen minutes, after ,that baste fre¬ 
quently. 


TO BOIL CORNED BEEF. 

Put the meat in cold water, boil from 
five to six hours, then take out the bones, 
wrap it tightly in a clean cloth, and put 
on ice with a weight to press it. 


TO FRY BEEFSTEAK. NO. I. 

After table is set and vegetables c<H»ked 
and prepared ready to take up, put your 
spider on a hot stove, after it is hot drop 
a piece of butter in it and put in steak us 
soon as it is hot. Stay by it turning it 
frequently, keep it hot enough so it will 
not draw juice, turning it freipiently, 
keep it from burning, season just a little 
before taking up and serve as soon as 
imsihle. 

S. K. 


BEEFSTEAK NO. 2. 

Put butter and lard into pan, when 
this is hot drop in your steak, season, 
cover and fry on top of stove, turn and 
keep covere<l until done. To make gravy, 
add a little more butter or lard and large 
tablespoon of fiour, rub it .smooth in the 
drippings and add cold water, season a 
little more if nece.ssary. 

BEEFSTEAK, NO. 3. 

After butter and pan are lud, ndl 
steak in flour and fry. 

BROILED STEAK. 

(Jrease the bars of the bndler, lay on 
the steak, hold directly over a bed of 
clear coals, it will cook in five or ten 
minutes, put on a hot platter with salt, 
pepper and butter. 


HAMBURG STEAK. 

Buy choiiped round steak, season with 
salt, pepper and onion (if desired), 
make into patties and fry. 

BEEF LOAF NO. I. 

Three pounds of choppe<l sleak. one 
cup of milk, one cup rolled crackers, two 
eggs, season to taste, make into loaf and 
bake, one cup of butter adde«l keeps it 
moist. 

BEEF LOAF NO. 2. 

One poun<l chopped beef, two eggs, 
eight large crackers ground fine, two 
tablesp<M)ns melte<l butter, two table- 
spoons cream, hake in a loaf, baste with 
water. 















TIIK 1‘KNXSVT.VANT A (JRRMAX COOK HOOK 


29 


BEEF HEART. 

Kill hpef heart with dressiii" and pot 
roast it. 

Hpof heart hoiled with toiiptue and 
sliced can he pickled and canned and is 
nice with a lunch. 


BOILED TONGUE, 

Roil until tender, pack tightly into a 
howl, cover with a i)late (ni which pnt 
something? heavy, when cold cnt into 
slices. 


BOILED LEG OF MUTTON NO. L 
Pnt into a kettle, season, set on a mod¬ 
erate fire and siinnier until tender, do 
not pnt water on it, simmering slowly 
draws moisture and must all he absorbed 
into the meat by keeping it tightly cov¬ 
ered, when it gets dry fry it in the kettle 
or roast it in tlie oven. 


BOILED LEG OF MUTTON NO. 2. 

Itoil well in clear water until tender, 
salt it, serve it with egg sauce, garnisli 
with parsley, sliced lemon or some jelly. 


BRAISED LIVER. 

Pnt liver in a covered earthen pot, add 
one-half cup boiling water, one teaspoon 
salt, a little pepper, (one small onion if 
desired), cover closely, cook in a moder¬ 
ate oven two lionrs. 


FRIED LIVER. 

Scald liver, remove the outside skin 
and cartilage, dry it with a cloth, roll in 
thmr, and drop in hot lard, after it is 
fried, remove on a hot plate, season with 
salt and cover up. (Or fry with bacon.) 

S. K. 


HAM BAKED. 

Wash ami clean ham, if mnch salted 
parboil, make a paste of Hour and water, 
and cover it all over, pnt into a dripping 
pan and hake three hours, when done re¬ 
move dough and rind all together. This 
is superior to boiling. 


TO BOIL A HAM. 

Pare it before boiling, it will stay 
white, and keep it on the back of stove 
where it will simmer slowly. 


FRIED HAM. • 

If salty, parboil, then dry and fry 
(inickly on a hot stove, turning almost 
constantly, as soon as fried through take 
out (yf fat pnt on hot platter and cover 
till ready to serve. 


HAM CROQUETTES. 

, One cupful chopped ham, two clips hot 
mashed potatoes, half a cup bread 
crumbs, a little butter, three well beaten 
eggs, mix and make into balls, fry. 


MINT SAUCE. 

('hop well tender leaves of mint, 
s])rinkle with sugar and cover with vine¬ 
gar half an hour before using. 


MEAT CROQUETTES. 

(.'hop meat, Mix one-half cup milk and 
teaspoon Hour, melt butter size of an egg, 
and stir milk and Hour in it, let come to 
a boil, mix thoroughly with meat, form 
in balls or cakes, let stand until ready to 
fry, then dip in beaten egg and crumbs 
and fry brown in hot lard. 

Mrs. McMillen. 


MEAT CROQUETTES NO. 2. 
Take remnants of boiled or roast beef, 
chop, make into patties and fry. 

A. I). K. 
Muscatine, (la. 


MEAT SOUFFLE. 

Cup gravy or cream sauce, one cup of 
chopped meat, yolks of two eggs, pepper 
and salt, cook until heated through, set 
olT to cool, while cooling beat whites stiff, 
add them to the mixture, put into a bak¬ 
ing dish and bake until set in the center. 
Serve. 














TIIK PKNNSY LVAXIA iJKKMAX (’OOK HOOK. 


Ul 


HYDERABAD CUTLETS. 

One pint liiiely elmppeil inutton, one 
cnp bread cniinlM. one enp thick t(unato 
sauce, one dessert simmui, curry pt^wder^ 
one teas|MM>n onion juice, salt, pepper, one 
well beaten e^g. form into small thick 
cutlets, dip into slightly beaten egg, then 
bread crumbs. Fry in smoking hot fat, 
serve with tomato sauce. 


FRIKADEL. 

Take bits of meat and potatm's left over 
and chop, take pieces of <lry bread and 
pour on boiling water, then take out 
(piickly and press as <lry as you can with 
the hands, chop with the alM)ve, season, 
add an egg, and mix well, make into pat¬ 
ties. fry. 

Any of the alawe recipes can be baked 
in empty baking powder cans, and then 
slice<l when cold and make a nice achli- 
tion to the lunch basket. S. K. 


VEAL LOAF. 

Three pounds veal, an«l three-fourth 
pouuils salted pork chopped fine, one 
dozen large crackers crumbed, add one- 
half of them to the meat, also two ejrgs 
season to taste, mix thoroughly and make 
in mould, then roll into the remaining 
crackercrumbs and bake one hour, serve 

C(dd. 


VEAL SCALLOP. 

Chop cold veal very fine, put into a 
buttered dish, a layer of veal, a little salt 
ami pepper and some small bits of butter 
strew over it a layer of finely powdered 
crackers, pour over it milk enough to 
moisten it. then add another layer of veal, 
etc., and so on, until dish is full, wet 
well with gravy and warm water. C(ner 


to keep in the steam, and bake one-half 
hour in hot oven. 

.Mrs. (i. K. Holbien. 


VEAL BAKED. 

WITH I>KKSSIN<J. 

Put veal steak into a pan with a little • 
water, butter and salt, then take one egg 
and the same quantity of water, which 
thicken with cracker crumbs, spread on 
the meat and bake. 

.Mrs. C. 0. Waltz. 


VEAL STEAK. 

Koll in Hour, put in pan with hot lard 
and butter, season, and fry brown on 
both sides, then i>our on a cup of hot 
water, cover and let it simmer until din¬ 
ner is really. 


VEAL STEW. 

Boil meat until tender, make a gravy 
and season well, add butter to gravy. 


TO ROAST A TURKEY. 

After turkey is cleaned and ready to be 
filled, rub it well with salt inside and 
outside, take one pint of oysters and two 
pints of crackers, crush crackers and mix 
with oysters, add butter and salt, mix 
with a fork, so as not to break the oysters, 
fill the turkey, sew it up, then wrap it 
with strips of old clean muslin until 
it is wrapped tight, put into dripping 
pan with some water and roast. Some¬ 
times it requires two or more hours bak¬ 
ing- Mrs. I. K. Wells. 


OTHER I)RE.SSIN(;. 

Take half crackers and half bread 
crumbs, season with pepper, salt and but¬ 
ter, moisten with water. 


POULTRY. 


DRESSING FOR A TURKEY FROM 
SIX TO SEVEN POUNDS. 

Take five pints of breail crumb.s, two 
tables|NH>n.s corn meal, one te.isp<N>n 
salt, one half teas|NHm pepper. Boil the 
heart, liver, gizzard and neck until the 


meat falls from the bone.^, chop fine and 
add butter size of an egg melteii in the 
liqubi to the amount of one pint when 
done, pour this over the bread crumbs, 
when cisd, stuff turkey bK>sly. 

Kmma Drown. 














THK PKXNSVIiVANI A CKKMAX COOK HOOK. 


31 


Turkey may be boiled instead of baked 
or roasted, should be aecoiupaiiied witli 
celery and jellies. 


ROAST CHICKEN. 

After washed and drained, rub inside 
with salt and fill with either of the fol¬ 
lowing dressings. Bread and cracker 
crumbs, seasoned with salt, pepper and a 
little sage, moisten by pouring over it, 
butter melted in hot water, some add an 
egg. 


GRANDMOTHER'S DRESSING. 

Fiy two good sized potatoes cut into 
dice, with the liver and heart in butter, 
when potatoes are nearly done add bread 
crumbs, season and add two or three eggs, 
fill chicken and roast. A nice way if you 
have a double pan is to boil on top of 
stove until tender, then take off cover 
and brown in oven. S. K. 


CHICKEN POT ROAST. 

A nice way to prepare young chicken. 
Put butter into a fiat bottomed iron ket¬ 
tle, let it get hot, put iu a layer of chick¬ 
en and season with salt and pepper, let 
it fry until brown, then turn and fry the 
other side. Then take out into a dish, 
put in the rest of the chicken and fry 
the same way. After it is all fried brown 
put the whole into the kettle, cover it 
airtight, set back on the stove and let it 
simmer slowly. Add no water; it gets 
nice and tender. Before taking up veg¬ 
etables, take out chicken and make gravy 
in kettle. It takes a little more than an 
hour to prepare it and is very nice. 

Mrs. K. Schmacher. 


BAKED CHICKEN. 

Dress chicken, ctit in two, .soak in cold 
water half an hour, wipe dry and put 
into a dripidng pan hone siile down 
witlumt any water, have a hot oven. If 
chickens are young they will bake in 
half an hour. Take out and season with 
.salt and pepper and butter. Bay pieces 


lightly on top of each other and cover 
well. Set over a pan of hot water or 
into a heater to keep warm until ready 
to .serve. Make gravy in pan where 
chicken was baked and the chopped 
giblets. 

M. R. 


BAKED CHICKEN NO. 2. 

Prepare chicken as for boiling. Put 
in a skillet, season and add one cup 
sweet cream, cover and put in hot oven. 
Bake until done, add water and make 
gravy with milk and flour. 


FRIED CHICKEN NO. I. 

Put suet or butter (two tablespoonfuls) 
into a real hot spider. Roll chicken in 
bread crumbs and put iu pan, season 
with salt and pepper, let brown well, 
then turn, and brown on the other side, 
then pour on hot water to almost cover 
chicken and i)ut on a lid and let cook 
until done. 

Mrs. C. W. Berry. 


FR ED CHICKEN NO. 2. 

Boil chicken until almo.st tender, then 
take out carefully and roll in beaten 
eggs and cracker crumbs which have 
been .salted. Fry in butter until a nice 
brown. 

Some roll chicken in flour and fry in 
butter until done They are nice 
droppe.l in deep hot fat, then taken out 
and put into a hot dish and seasoned. 


CHICKEN FRICASEE. 

B(dl, season and skim chicken until 
tender, then make a gravy with two 
tablespoonfuls of Hour, rubbed in milk, 
(some u.se an egg) add to the chicken, 
and as soon as it thickens it is done. 


CHICKEN PIE. 

Make a crust of rich biscuit dough, 
line a deep dish, imt in chicken which 
has been boiletl and sea.'^oned, take out 
the larger hones put in some gravy and 


\ 















TIIK PKNNSYI.VANI A (JKHAIAN CooK HnoK. 



IV2 


cover with u crust. Wet the edges so as 
to prevent running out. Cut two or 
three long slots through center of the top 
to let gas escape, hake. Serve with the 
chick**n gravy. 

VEAL OR CHICKEN POTPIE. 

Prepare meat and dough same as for 
]de. Put a layer of potatoes cut uj) rath¬ 
er small. then a layer of meat, season, 
a<lding a little salt, pepper and parsley. 
Roll dough and cut into s(|uares, put in 
a layer of (hmgh, then potatoes and 
meat, alternately until all is use<l, then 
add the meat gravy and more water if 
necessary. Cover tightly, boil gently 
twenty or thirty minutes. S. T. 


POT PIE NO. 2. 

Two heaping teasp(H)ns baking powder 
pinch (»f salt, one pint of dour, wet with 
cold water to a very stiff d(mgh. They 
never drop. This dough, by adding a 
little lard makes a nice pudding to boil 
or bake. Mrs. Berry. 

POT PIE NO. 3. 

One quart of flour, butter tlie size of a 
walnut, a little salt, one egg, and water 
to make a stiff (hmgh. Rub butter, salt 
and dour together as for pie crust, then 
a ldt'ggand water. .Mi.\ up (packly, ndl 
out very thin, (as for mxKlIes.) cut in 
squares. Drop into the iMUling gravy, 
putting a layer of potat(H*s, then (hmgh, 
alternately, until all is added. Cover 
and let boil. Irene. 


CHICKEN CROQUETTES. 

Ch(q> C(d(l broken piec(*s of fowl, add 
.some bread crumbs and seas(m t(( taste. 
Put into a sauce pan a tablesp(Mmful of 
butter, half a cup of stock, and when 
h(d add meat and crumbs, stir, then 
take off the lire and add one or two well 
b(‘aten eggs. Mix well and put into 
gn'ased moulds or cups and stand in hot 
water in a hot oven fifteen niinut4*s. Or 
make into any desired shape and dnqj 
into deep hot lanl. Serve with rich 
.sauce made with milk and thickened 
to the consistency of crt*am. 

RABBIT. 

Take pains to remove all fat as that 
gives it a wild taste. Soak the meat in 
salt water some time before pr(*paring it. 
It can be fri(‘d as chicken or lK»il it first; 
then fry. Also makes a fine pie by add¬ 
ing a few spare ribs. 


FRIZZLED BEEF. 

Fake a cup of dried beef picked in 
small pieces. Kry brow'ii in butter, 
make a gravy of milk and flour and 
.serve with toast. .M. R. 


SOUSE. 

B(dl pigs f(*et until very tender, then 
take out the bones and cloq) fine. Skim 
the gr(*a.se from the broth, then ►easoii 
it, and mix with the meat, add vinegar 
if (h‘sired and put into deep dishes. 

Mrs. M. Ream. 


CURING MEATS. 


TO CURE BEEF. 

To 10:) pounds of beef take six 
pimnds of .salt, two and one-half pounds 
of hrow’n sugar an I one ounce of 

saltpetre. Put in enough water to 
coyer the meat. B(»il all together and 
skim Put meat in jars where you want 
to keep it and pour tlie boiling hot pickle 
over it. (<i(nnI.) 

.Mrs, Schultz, 
Ramhdph. 


FOR DRYING. 

One tabh‘sp(Kmful saltpetre, one (jiiart 
fine salt mixed with imdassos until the 
C(dor is about that of brown sugar. Rub 
this mixture (»ver the meat before pack¬ 
ing. then pack into a jar and let it re¬ 
main forty-eight hours, then hang up 
for drying. 


Mrs. (Mara Norton. 
















THE PKNNSYEVANTA GERMAN COOK ROOK. 


TO CURE PORK. 

One hundred pounda of pork, four 
pounds salt, two pounds sugar, one and 
one-lialf ounces saltpetre. Let stand 
fifteen days. C. X. 

PICKLE FOR SAUSAGE. 

One gallon water,three-fourths of a cup 
of sugar, one cup salt, one teaspoon salt¬ 
petre. C 

TO FRY FRESH BEEF OR PORK FOR 
KEEPING. 

Take meat fresh cut in slices and fry 
and season well as for the table, then 
pack in crocks. Put a little water in the 
skillet and pour same over the meat. 
After crock is nearly full cover meat 
with melted lard and press. It can he 
kept a year, a great convenience to the 
farmer’s wife. 


CHEAP MEAT FOR PRESENT USE. 

Get one half a (piarter of beef, let the 
butcher slice off what will make good 


.^3 

steak, take out all skinny pieces, fat and 
hone, iLse them for mince pies or soup. 
Take a clean crock, put a layer of salt 
and pepper in bottom, then a layer of 
meat, press it down with the hand, then 
again salt and pepper meat. Continue 
until jar is full, then cover with hot lard 
and keep in a cool place covered with a 
plate. What you want for immediate 
use needs no lard cover;cover with a cloth 
wrung out of salt water. Take the bony 
meat and cure with the recipe in this 
book. This way you will have your meat 
for seven or eight cents instead of six¬ 
teen cents, anti will buy that many more 
pounds. 


FRIED SAUSAGE FOR SUMMER USE. 

Pack sausage into jars until nearly 
full, set in a moderate oven and bake, 
when sau.sage seems to loosen from sides 
of jar then take out, put ou a weight, 
when cold fill with melted lard. Set in 
cool place. S. K. 


SOUPS. 


BEEF SOUP. 

Put soup bone or any bony piece of 
meat on stove right after breakfast with 
plenty of water to cover well, add a 
small handful of salt. Have a hot fire 
at the beginning and watch, as soon as 
it begins to boil, skim, and keep doing 
so until it is clean and clear, then set 
where it will boil slowly and con.stantly. 
When the meat is very tender take it 
out. chop and season well, add a cup of 
stock and pre.ss in a deep dish. Hood for 
dinner or sliced cold. Skim grease from 
stock,and make soft noodles as follows: 
Two eggs, beat a little only, and add 
flour until it becomes smooth and runs 
in a string from spoon, let stock boil 
hard as you string it in and you will 
have nice fine noodles, experience will 
improve them, but everyone will like 
them after you make them right. For 
vegetable soup take one potato, a little 


cabbage, celery, tomatoes, turnip, carrot, 
or any other vegetable, cut fine and boil 
very tender, then soft noodles made with 
one egg. (’ ry it.) 

S. K. 


POTATO SOUP. 

A few potatoes boiled fine; take pota¬ 
toes and water, season with salt and but¬ 
ter, then add milk and a little Hour 
smoothed in milk and eat with brea»l or 
crackers, or after potatoes are ready and 
.soup made, thicken with browned flour. 
This soup is always palatable and should 
be made oftener than it is. 


TOMATO SOUP. 

Heat a can of tomatoes and ju.st before 
serving put in a pinch of soda, as soon 
as it rises in a foam, skim it, then add 
butter, pepper, salt and milk, and serve. 

Mrs. G. E. Holben. 














34 . 


TIIK PKNNSYnVANi A r.KRMAN COOK ROOK. 


MOCK BISQUE SOUP. 

Take two sinali sized tomatoes stew 
them until they are (|uite dissolved, tlien 
add a small pinch of soda and as s<K>n as 
it is through foaming strain through a 
cloth or sieve. Add a <|uart of milk, salt 
and butter. Toast buttered bread brown 
in the oven, cut it in slices before t(Mist- 
ing, put a few pieces into each dish. 
Fine. 


BEAN SOUP. 

Take a cup of beans, put them on the 
stove early with plenty of water and boil 
very tender. Mash them. Season and 
add milk. S. K. 


CLAM SOUP. 

Chop one dozen large clams tine, put 
in a stew pan and add a pint of water, 
let them heat slowdy to the boiling point, 
but do not let them boil. Scald nearly a 
quart of milk with a little onion juice, 
thicken a little with flour and season. 
Add a little nutmeg, mix all, then after 
that add the whites of three eggs beaten 
to a stiff but not dry froth. Serve. 


GREEN PEA SOUP. 

Half a peck of peas. Boil the piuls in 
w’ater half an hour. Remove penis and 
add the peas with any scraps of meat or 
bone left from a former meal and an 
onion. When the peas are soft put 
through the colander. Add a tablesp(M)n 
of butter mixed w’ith flour, pepper and 
salt. 


VEGETABLE OYSTER SOUP. 

Pare your oysters or salsify and 
cut in thin slices, then Isdl very tender, 
and season as bean soup. Cse plenty of 
milk. 

GREEN CORN SOUP. 

One pint grated corn, (Uie quart milk, 
two tablesiM)on8 butter inixdil with flour, 
one small onion, one egg. Boil the corn 
in W’ater half an hour, then add the other 
ingredients. Season with pepi)er, salt 
and parsley. Miss Grace Yeiber, 

Hanewer, Pa. 


JENNY LIND SOUP. 

The receipt used by the famous singer, 
Jenny Lind. She believed that it had 
much to do with the preservation of her 
voice, and keeping her throat and chest 
in gcKxl condition. 

She soaked forty-five grains of pure 
.sago in C(dd water several hours. She 
then put it on the fire to boil in fresh 
W’ater and when it reached the boiling 
point, poured cold water ovA*r the sago 
in a seive. Then it was cooked for twenty 
minutes with one and a half spoonfuls 
of bouillon and carefully skimmed. A 
little salt, pepper, nutmeg, sugar and cut 
up parsley were add«Ml and finally the 
yolks of tw’o fre.sh eggs and eight sp(Km- 
fuls of hot cream made into a sauce and 
put into the soup through a seive. 

After it had been lifted from the fire 
ami all thoroughly worked with a large 
spoon, it was ready to be eaten or 
drank. 


FISH. 


TO FRY FISH. 

After the fish is cleaned and cut into 
pieces, roll in flour or dip in egg, then 
cornmeal. Lay into a skillet with liot 
lard and fry slowly until a nice brown. 
When done take up, put into a dish and 
lay piecos of butter on it. (’over with 
another dish and put where it will keep 
warm until ready to serve. 


BAKED FISH. 

Take a whole fish, dry it inside and out¬ 
side, and rub it with salt, roll it in 
cracker crumbs or roll it in flour and 
lay int<» a dripping pan with hot lard or 
butter. Bake in hot oven, will bake as 
soon as fry. A stuffe<l fish is nice but re- 
(piires more baking. 


S. K. 















TIIK PENNSYI.VANIA GKKMAX COOK HOOK. 


35 


TO BOIL FISH. 

A small onion can be put inside of fish 
if desired; then tie np fish in a towel. 
Cover with cold water, salt and vinegar 
and let it heat to the boiling point, from 
two to three minutes is sufficient for the 
largest fish. Fish boiled this way is 
better than when boiled longer. 

Salmon should be boiled in salt water. 


BOILED SALT-MACKEREL. 

After freshening it, wraj) it in a cloth 
and simmer about fifteen minutes; as 
soon as water begins to boil it will be 
done. Remove cloth and place on a 
plate. Lay on it slices of hard boiled 
eggs and pour over it some drawn butter. 
Trim with parsley leaves. (This is nice 
broiled.) Auntie. 

BROILED FISH. FRESH. 

Drain fish; sprinkle with pepper. Lay 
the inside down upon the gridiron and 
broil over fresh bright coals. When a 
nice brown, turn for a moment on the 
other side; then take up and spread with 
butter, a little salt. A little smoke adds 
to its flavor by putting a few corncobs 
under it. 


CROQUETTES OF FISH. 

Take dressed fish of any kind. Separ¬ 
ate from the bone; mince it with a little 
seasoning, an egg beaten with a teas¬ 
poonful of flour and one of milk. Make 
int(» balls. Brush with egg and ci acker 
crumbs and fry a nice brown. Make a 
sauce by boiling the bone.s, tail and an 


onion; strain and thicken to a cream 
with flour; season well. 


CREAMED CODFISH. 

Pick the codfish into very small pieces. 
Thoroughly wash in cold water. Pour 
milk or cream over it and when it comes 
to a boil thicken with a little flour. Add a 
good sized piece of butter, and after it 
is lifted from the stove, two well beaten 
eggs. Put this into a baking dish and 
cover with a layer of mashed potatoes. 
Put into the oven until a nice brown. 


CODFISH BALLS. 

Prepare codfish as for table; then mix 
with mashed potatoes, taking twice as 
many potatoes asflsfh; add an egg and 
make into balls and fry. M. S. 

CREAMED SALMON. 

Mix a cup of cracker crumbs with a 
can of salmon; make smooth and fine. 
Add half a cup of cream or milk and 
beat thoroughly. 

SALMON LOAF. 

Mince one can of salmon; add four 
tablespoons of melted butter, one-half 
cup bread crumbs, salt, pepper and three 
well beaten eggs. Put in a buttered 
mould; set in a pan of boiling water and 
steam one hour. Auntie. 

LOBSTERS. 

Heat butter in a pan then add one can 
of lobsters; sprinkle with red pepper. 
When hot through, add the juice of a 
lemon. Serve in a hot dish. 


OYSTERS 




OYSTER SOUP. 

Take a (piart of oysters, one and a half 
pint of milk and one pint water. Heat 
milk, water and oyster juice to a boiling 
p(dnt; then add oysters and when they 
are near boiling add butter and salt. 
As soon as they begin to move lift them 
and serve. 


COOKED OYSTERS. 

(’ook oysters in a saucepan without 
water. Shake i»an slightly; when the 


edges curl or ruffie and oyster looks 
plump, they are cooked. Season and 
serve with toast. 


FRIED OYSTERS. 

Drain oysters; then dip into egg, then 
cracker crumbs, then egg and cracker 
crumbs. Pat them, then fry in hot but¬ 
ter and lard. 















THK PENNSYLVANIA OEKMAN COOK HOOK 


m 

ESCOLLOPED OYSTERS. 

Drain liquid from oysters. Tut a layer 
of broken crackers into a well buttered 
dish, then a layer of oysters; add plenty 
of blitter, some salt and p**pper; then 
another layer of crackers and so on till 
the last cover is crackers. Add one pint 
of hot water to licjuid and pour the wiiole 
over the oysters. Hake one hour then 
add milk and water ami bake another 
half hour. S. 


OYSTER PATTIES. 

Take as many oysters as are neces.sary 


to serve. Place in a stew pan put in 
bitter, salt and thicken with a little (lour. 
Stir and let it simmer for a few ininuteH. 
Hake shells of rich putT paste in patty 
tins also small rounds for covers. Kill 
these shells with oysters an 1 put on 
covers. Place in oven a few minutes, 
then serve. 

Oyster pie can be made with these in¬ 
gredients; oyster croquettes are made 
the same as fish croiiuettes. Oysters on 
shells: put oysters on the shell with 
plate of broken pieces of ice. Kat with 
rolls and season with lemon, etc. 


EGGS. 


FRIED EGGS. 

Heat the spider, put in a little butter 
ordiippings. Drop in the eggs, one at 
a time, sprinkle with salt and pepper, 
then add one or two table.spiHms of 
water and cover very closely. Let 
steam three minutes. 


POACHED EGGS. 

Have the water well salted, adding a 
drop or two of vinegar. Have the water 
boiling but do not let it boil hard. Break 
the eggs separately into a saucer, slip 
gently into the water. When done re¬ 
move with a skimmer and serve with 
toast. 


EGG GRAVY. 

Take one tablespoon flour, and one 
egg, rub smooth, add a bowl of sweet 
milk and a little salt. Put into a pan 
with hot ham drippings, stir until it 
hoils. A nice dish for breakfa.st; especi¬ 
ally forchildr‘*n to eat with bread. 


SCRAMBLED EGGS. 

Beat four eggs lightly with a fork, 
add one-half cup of milk, .salt and pep¬ 
per. Turn into a hot, well buttered om¬ 
elet pan and cook (|uickly, stirring all 
the time until the egg is firm but soft. 
Serve on toast. 


EGG OMELET. 

Three eggs, one tin cup of sweet milk, 
one large iron spoon of flour, a pinch of 
salt. Heat whites .separately and stir in 
last. Put butter in pan the size of an 
egg, let it get brown, then iM»ur in om¬ 
elet and hake twenty minutes. 

C. Norton. 


WASHINGTON OMELET. 

Put one teacup of foiling milk on one 
cup of bread crumbs. Stir six eggs in 
another di.sh, then add the bread and 
milk, sea.son, and fry* in hot greased 
skillet. Turn and cut into quarters. 

M. L. 


SALT FISH OMELET. 

Soak two and one-half cups of crack¬ 
er crumbs and one cup of shreded coil 
fish in one quart of milk, then add three 
well beaten eggs, salt. Hake in earthen 
dish and serve hot in .same di.sh. 


TOMATO OMELET. 

Peel and chop fine four large tomatoes 
add to them one-half cnp of bread or 
cracker crumbs and five well beaten eggs, 
.sea.son; Put into a hot frying pan a small 
piece of butter, turn in the mixture. 
Stir rapidly until it begins to thicken. 
Let It brown and fold it. 














THK P?:NXSYI.VAXrA GPJRMAXCOOK HOOK. 


CRESS OMELET. 

A delicious omelet maybe made with 
four eggs, the wliites lx ateu to a stiff 
froth. Add a pincli of salt and stir in 
lightly the yolks of tlie eggs. Have half 
a cupful of minced water cres-* slightly 
salted in readiness. Place a small 
tablespoon of butter in an omelet pan, 
when melted turn in the omelet and 
cook about five minutes taking care it 
does not burn. Slip omelet into a plat¬ 
ter, sprinkle the cress over it. Fold 
and searve at once. 

ORANGE OMELET. 

Take three eggs, three tablespoons 


a: 


sugar, three tablespoons orange juice, 
and grated rind of an orange. Beat 
yolks and whites separately, then mi.\ 
all together. Put in pan as other ome¬ 
let, set in oven and bake, when done 
fold and sprinkle with sugar. Score in 
lines with hot poker and serve 


DEVILED EGGS. 

Boil eggs hard, cut them in halves, 
remove yolks and mix them with vine¬ 
gar to moisten, add a teaspoon celery 
seed mustard, salt and pepper, mixed. 
Re fill the halves with the mixture. 
Serve on lettuce leaves. 


VEGETABLES. 


PARSNIPS. 

Pare, slice and boil with a small piece 
of pork. Season. 4 few potatoes boiled 
with them are nice. Another way, boil 
in salt water until tender, then fry them 
in butter or drippings. 

PARSNIP BALLS. 

Take a pint of mashed parsnips, sea 
son with salt, pepper and cream. When 
heated through, add one well beaten egg. 
set away to cool, then make into balls 
and fry as other croquettes. 

CARROTS. 

Boil with meat and potatoes, or cut 
into pieces the lengthwise, boil in 
.salt water and make a white sauce over 
tliem. They are nice pickled. 

ASPARAGUS. 

(Purifies the BIocxI) 

Break it, leave out the tough pieces, 
boil in enough water to let it get 
nearly boiled dowui, then when tender 
.season and add a white .<auce. Serve 
with toast. 


EGG PLANT. 

Pare and slice a little over half an 
inch thick. Put into a deep dish a lay¬ 
er of egg plant, then sprinkle of salt al¬ 


ternating, let them stand an hour or 
two then put them into a pan of cold 
w'ater, set them on the stove and let 
them boil until tender enough to stick a 
tooth pick through them. Xew drain 
them and let them get dry. hry them 
like crotjuettes. Stay by them and turn 
. .several times until they are fried a nice 
brown and your husband will say they 

are the nicest he ever ate. 

.Mrs. Holbin. 


SPINACH. 

((jood For Kidney Complaint.) 

Cut off roots and .stems, wash thorough¬ 
ly, drain, then throw’ into a kettle of 
boiling water, add salt then cover the 
kettle, a few minutes, then with a wood¬ 
en spoon or fork turn or toss the leaves 
for ten minutes, drain in the colande’* 
After drained choj) fine. Put into a 
sauce pan, add butter, more salt if nec- 
es.sary, some cream, little pepper, stir 
constantly until heated. Some add a 
little lemon juice. Serve. 

STEWED LETTUCE. (For Kidneys.) 

A delicate and very delicious dish is 
stewed lettuce. The small head lettuce 
is the best for this purpose. Remove tlie 
w’ilted leaves and cut the roots off close 
to the head. Wash the lettuce carefully 














THK rKNXSYI.VAM A (JKKMAN HO<»K. 


:'h 

and lie a string aroninl eacli head In 
keen it together, l.ay the heads in a 
dripping pan, in uiiicli lias been placiMl 
a clear st<K*k aUint an inch deep ('ov¬ 
er tlie pan and place it in a iniKleiate 
oven, until the lettuce becomes lender, 
which will be in about thirty minutes. 
If the stock ciMiksaw’ay adil a little more, 
lift each heail of lettuce out of the nan 
by slipping a wire meat fork i:n ler it. 
I train and place in a n»w on a platter, 
cut strines and remove. Thicken the 
st<K*k with a little cornstarch, season 
with salt, butter and pepper. 


TO COOK ONIONS. 

(Ottions Stimulate the GrcuIatorV System.) 

IVel and tirop in cold water as s«Mm as 
peeled. Tut them in boiling salt water 
and simmer gently twenty minutes. 
Drain them and put them into a baking 
dish, sprinkle with salt and pejiper, cov¬ 
er with fresh bidling water and bake an 
hour. Take them out and add gravy 
thickened and seasoned with butter and 
more salt if needed, and cream. 


SCALLOPED ONIONS. 

Hoil onions until tender. Kutter a 
deep dish, put a layer of onions ar.d 
cracker crumbs alternately until dish is 
filled. Add milk sutlicient to c<M»k, sea- 
s«»n ami bake three quarters cd an hour. 

Lou .^hock, (’anton 


BEANS. 

I would like to have you try my way 
of c<H»king beans or iieas. String and 
cut lieans into pieces, one or two inches 
long. Take a kettle, put in it a lump 
of butter and let it get hot, but do not 
burn it. Wash your beans and drop 
them into this hot butter, sprinkle with 
a little salt and cover tightly. They will 
steam rapidly ami in a minute or so aild 
just a little hot water, watch and keep 
adding water: it takes but a minute to 
burn them if not watched. As simui as 
they are soft put on some cream or milk 
and they area dainty delicious vegetable, 
eady to s<‘rvf S. K. 


BEANS. 

Beans may be cookeil with meat slow¬ 
ly until done, or boiled in clear water 
until tender, then seasiui with butter and 
cream. 


BAKED BEANS. 

fake one quart of soup beans, wash 
and s(»ak over night. Then parboil until 
skin loosens. Add one-half teaspoon 
siHla and let boil two minutes. Then 
rub off as much of the skin as comes off 
washing them. Put into a bean pot with 
one half iHUind of pickled pork, or 
smoked flitch, two tablespoons molasses, 
one-half teaspoon mustard. Pour over 
enough water to cover. Put on lid and 
bake slowly alamt four hours, then take 
off lid and add more salt if needed and 
let brown. Aunt Susan. 


LIMA BEANS. 

Shell, W’a.sh and drop into iMiiling 
water. When tender, drain and '.eason 
with salt, pepper and cream. 


SUCCOTASH. 

Hoil the shelled beans two hours. In 
the mean time cut the corn from the 
cobs. Pse double the quantity of corn 
that you do beans. At the end of two 
hours put the corn with the beans and 
cm)k one-half hour, 8ea.son well and add 
milk. Another way is to boil string 
beans and add a few’ ears of green corn 
cut from the cob. 

CORN ON COB. 

Hoil in salted boiling water fifteen 
to twenty minutes. 

STEWED CORN. 

Cut from cob, stew fifteen or tw’enty 
minutes, season w’ell and add milk. 


BAKED CORN. 

One dozen ears of corn, ctit through 
the kernels and scrajH* from the cob. 
One egg, one tablea|M>on inelteil butter, 
one tables|KM)n sugar, one teasiHK>n salt, 
one pint sweet milk. Mix together 
and bake two hours. 













THK P?:XXSYLVAXTA CJEHMAX COOK I?OoK. 


3‘» 


BOILED CABBAGE. 

Cut one head of cabbage into (piarters, 
cut out the heart and see that it is lr(*e 
of insects. Boil witli a piece of beef 
or pork about two hours. 

Plainfleld, I’a. 


HEIDELBERG CABBAGE. 

Take bard red cabbage, cut into halves, 
tlien lay Hat side down, cut into long 
narrow strips, drop into a keltle witli a 
tablespoon butter and a teaspoon 
salt, two tablespoons vinegar, and in it 
bury an onion wiib a few cloves. Let it 
boil two and one-half hours. Add a 
little hot water occasionally. 

S. K. 


PEPPER CABBAGE. 
(AJFavorite Dish.) 

Small head of cabbage, one stalk (►f 
celery, one or two peppers chopped line. 
Season with salt, sugar, pepper and vin¬ 
egar to suit the taste. M. R. 


STUFFED CABBAGE. 

Take a solid nice hea4 of cabbage, 
hollow it out and serve cabbage salad in 
it. Makes a very-dainty .appearance on 
the table. M. K. 


COLD CABBAGE. 

Stamp line cut seasoned cabbage 
until it gets juicy, then add vinegar. 
Red cabbage looks beautiful. 


CABBAGE SLAW. 

Cut cabbage on cabbage cutter, put 
into a pan with some butter or lard, add 
salt, sugar and a little water. Let it 
simmer until tender, then add one-half 
cup of cream and jiiht before taking up 
a little vinegar. Mrs. C. Norton. 


CABBAGE SLAW NO. 2. (Swiss.) 
Take one egg, some weak vinegar, and 
sugar, stir all together, let it come 
to a boil and i)our on cut cabbage. 


CABBAGE SALAD, (German.) 

Take ham dripping (a si)oonful.) and 
let it get hot, then add a pinch of salt and 
a half cup or more of vinegar, pour on the 
hot dripping and as soon as it is Imt 
pour it on the cabbage and stir. This 
is good in the spring when the appetite 
varies. 

SOUER KROUT. 

Cut cabbage as for slaw, rather coai'^e, 
prepare a jar or tub. Rut lirst a layer 
of clean cabbage leaves in bottom, then 
a layer of cut cabbage about two inches 
thick, sprinkle with salt and stamp with 
a potato masher until it becomes juicy, 
then add another layer of cabbage salt. 
So continue until jar is nearly full. 
Rlace a covering of cabbage leaves over 
it. then a cloth over the covering. Rut a 
weight oil top. let stand about nine days, 
then take olT cloth and remove scum, 
wash cloth and replace it. As soon as it 
is sour it is ready for use. To boil—Take 
out the quantity desired, wash it and 
press it with the hands. Rnt a small 
piece of salted pork or a few spare ribs 
into a kettle with it, put on water 
and cover. Boil slowly .seve'^al hours. 
(Dumiilings.) Take a pint of Hour a 
small piece of butter, a little salt, one 
even teaspoon baking powder, one egg. 
Rour over this mixture slowly, a litt'(‘ 
hot water at a time, just enough to scald, 
then (Iron this in spoonfuls into the kroiil 
Boil fifteen minutes or until not doughy. 
‘ .\untie. 


POTATOES. 

Boil; put them on in boiling salted 
water, aud boil iiuickly for ten minutes, 
after that a little moreslowly, until they 
are nearly (hme. At this time pour in a 
cup of cold w.ater and let them co(»k a 
moment longer, then pour off water, 
sprinkle with salt and shake them light¬ 
ly over the fire. I'hey will l>e mealy and 
white. 

FRENCH BAKED POTATOES. 

'fake large smooth potatoes and bakt* 
them until «iuite well done, then cut 












10 


TIIK PKXNSYI.VANI A OKKMANCOOK HOOK. 


in two lenjfthwis** and remove the inside, 
heiiiR earefni not to break the jaek*‘ts. 
Mash laitatoes, season witli iuitter, salt 
and milk and refill the jackets and put 
in hot oven to brown. Serve at once. 


POTATO ROSES. 

Select ronnil instead of long potat(K*s, 
after taking <»fT the skin cut round and 
round as if you were paring an apple, 
being careful not to break it until the 
potato is used up. Fry in a kettle of liot 
fat, sprinkle salt over them and drain. 


RICED POTATOES. 

Boil and peel and press through a 
ricer. Serve hot. 


POTATO CHIPS. 

Peel and slice very thin as many pota¬ 
toes as you wish for chips, pour on w’ater 
to cover them, and let stand until morn¬ 
ing, then take out and dry with a cloth. 
Drop a few at a time into quite hot lard, 
and fry until crisp. Skim out and 
sprinkle salt over them. 


POTATOES IN SEVEN WAYS. 

Sunday; steam, wash, season,beat until 
light. .Monday; bake |M)tatoes in their 
Jackets. Tm‘s<lay; peel and bake with 
roast heef. Weilnesday; hcdled potatoes 
whole. Thursday; peel, steam and serve 
whole. Kri»lay; potatoes a la pancake. 
Peel, cut in thin slices lengthwise, 
sprinkle with salt and iM»pper and fry in 
butter or beef drippings turning like 
pancakes. Saturday; potatoes boiled in 
their jackets. 


ESCOLLOPED POTATOES. 

Chip potatoes as for frying; put a 
piece of butter in a granite, iron or tin 
dish, brown it. put a layer (»f potatoes 
salt and pepper and another layer of 
IM»tat<K»s, s«» »m until pan is nearly full., 
Then add warm sweet milk and hake 
three quarters of an hour in a hut oven 

Mrs. E. N’orUm. 


ESCOLLOPED POTATOES. 

Chip your isaatoes und put cracker 
crumbs alternating with potat(H*H and 
adding butter with the seasoning. Then 
bake the same as the foregoing recii)e. 

.Mrs. .M. Keam. 


CREAMED POTATOES. 

Take cold boiled iM)tat(M‘s and cut into 
dice, put one tablesp<Km butter in a hot 
pan, when it hubbies add one tablespoon 
of flour, then one cup boiling milk, a 
little salt and pepper. Put in potatoes 
and cook tintil thoroughly heated. 


POTATO CROQUETTES. 

Sea.son C(dd mashed potables with 
pepper, salt and nutmeg beat to a cream 
with a tablespo<mful of melted butter to 
every cup full of potatoes. Add two or 
three eggs beaten and some minced par¬ 
sley. Roll into small ba'Is, dip in bread 
crumbs ami egg. Fry in hot lard. 

Margaret M. Miller. 


POTATO DUMPLINGS. 

Take one or more cups of cold mashed 
potatoes and add one (»r more eggs, some 
bread crumt>s and a tableep(H>nful of 
browned butter. Stir together and add 
flour to make them stiff. Make int<» 
little balls, drop into boiling water. Let 
boil until done. Skim out and pour over 
them browned tmtter. (They are fine.) 

Mrs. C. Merkle. 


SWEET POTATOES. 

Boil with the skin until soft, then re¬ 
move the skins and fry them in butter. 
Sea.son, or pare them, cut in two and 
boil as other potatoes, then fry. Another 
way, cut them into two inch thick 
slices and fry them. Experiment until 
you can say. Eureka. 

CAULIFLOWER. 

Boil it in salt water until tender, 
then remove from water. Place in a 
vegetable dish, sea.son with butter, pep¬ 
per and cream. Or boil like cabbage 
with meat. 













THK I’KXXSYI.VANIA OEKMAN COOK iiOOK. 


41 


ANOTHER. 

Cook a caulitlower until tender. Rutter 
a pudding disli and put in the bottom a 
layer of it. Cover witli cream sauce, a 
little salt and pepper, and a little grated 
cheese. Continue until the dish is filled, 
then put grated cheese and breadcrumbs 
on top. Bake about half an hour. 


CORN CHOWDER. 

One quart of potatoes cut into dice and 
the same amount of corn cut from the 
cob. Put them into a baking di.sh in 
alternate layers, with salt, pepper, bits of 
butter and onion. Cover with milk and 
bake. Canned corn may be used 

Miss Grace Zieber. 


RICE. 

Pick over and wash through several 
waters, rubbing it between your hands. 
Then put into a porcelain or granite ket¬ 
tle, cover with cold water and season 
with salt. Cover tightly. Ret on the 
back of stove where it will heat gradually 
and cook slowly. It will be whole and 
llaky when done. Add sugar, milk and 
butter, and a beaten egg. or eat with 
sugar and milk. Mrs. L. Holbien 


BAKED SaUASH. 

Cut in pieces, scrape well, then bake in 
a hot oven an hour. Scrape out, mash 
and season like mashed potatoes. It is 
much dryer and better baked than boiled. 


MACCARONA AND CHEESE. 

Break maccarona in pieces an inch or 
two long, boil in boiling .salt water about 
twenty minutes. Put into a baking dish, 
maccarona, then grated clieese, alternat¬ 
ing, season witli salt and butter. Cover 
the top with bread cruml)s. Pour milk 
over it, and bake. Some add an egg to the 
milk. 

COTTAGE CHEESE. 

Scald one gallon of thick milk by set¬ 
ting it on buck of stove, heating gradu¬ 


ally, then drain through a colander or 
cloth, let it drain thoroughly. When 
wanted for u.se, rub smooth with an iron 
spoon, add a little salt and thin with good 
sweet cream. 


CROCK CHEESE. 

Take six gallons oflobber milk and scald 
a little harder than for cottage cheese. 
Drain or sipieeze in a cloth, add two tea¬ 
spoons soda, salt and rub with the hands 
until it begins to get light, then add an 
egg and one cup of cream. Heat your 
skillet and put in a piece of butter the 
size of a walnut, as soon as melted add 
cheese. Stir constantly until it is melte<l, 
then put into a deep dish and let it get 
cold. This makes a \ery nice cheese. 


CHEESE SOUFFLE. 

P»it tablespoon of butter into a sauce 
pan, add one heaping tablespoon of tloiir 
and rub smooth over fire, add one cup 
milk, one-half teaspoon salt, a few grains 
cayenne pepper, boil two minutes, add the 
well beaten yolks of three eggs, one and 
one-half cups grated cheese, set away to 
cool, when wanted to bake, add the well 
beaten whites of three eggs, turn into a 
buttered dish and bake. M. H. 

RAREBIT. 

Beat one egg lightly, then add one cup 
of milk and half a pound of grated cheese, 
a piece of butter, pour into a stew pan 
and heat until cheese is di.'^.solved, stir 
constantly. Serve on toast. 

Mrs. C. 0. Waltz. 


CHEESE STRAWS. 

Ono-haT pint grated cheese, one pint 
Hour, butter or lard the size of a walnut, 
a little salt, mix as you would pie crust. 
Boll out rather thick. Cut into strips 
one half inch wide and six inches long. 
Bake a light brown. But a white napkin 
on plate and pile straws up log cabin 
shape. 













42 


THK rKNNSYhVANiAfJKRMAN COOK HOOK. 


NOODLES. 

Beat three eggs slightly, add two table¬ 
spoons water, a little salt and enough 
flourlto make a stiff dough. Slix thor¬ 
oughly. Roll very thin, when partly dry 
roll them up ^ 

sharp knife, use either in a vegetable or 
clear soup. Or have a kettle of boiling 
water, drop in the no(Hlles, let them boil 
a few minutes then skim out and put into 
a pan with hot butter and fry them. 

SPETZEL (With Sour Krout.) 

One or two eggs, half a cup of water, a 
little salt, stir in flour to a stiff batter. 
Put some of batter on a plate and cut off 
from the edge with a sharp knife into 
boiling water, they get like round nooilles, 
skim out and drain, then season with 
browned butter and bread crumbs. 

.Mrs. Schumacker. 


BAKED TOMATOES. 

Take large ripe tomatoes, cut a thin 
slice from the smooth end of each, 8C(M)p 
out with a small spoon as much of the 


pulp as (HMsible without injuring the 
8hai)e, mix pulp with bread crumbs, s<*a- 
son with salt, pepper and butter, a little 
onion if desired, and re-flil tomatoes, put 
on the tops and bake slowly three-ijuar- 
ters of an hour, lift (uit carefully on a 
flat dish and garnish with parsley. 


TOMATO TOAST. 

Strain a quart of tomatoes through a 
colander, then season well, and add a cup 
of cream, toast bread a nice brown, 
spread wdth butter, lay on a platter and 
pour on tomatoes. 


FRIED TOMATOES. 

Cut green or solid ripe tomatoes across 
the tomato, season with salt and pepi>er, 
then dip eacli slice in egg and cracker 
dust or flour, and fry in hot butter cr 
lard. 

STEWED TOMATOES. 

nice way is to thicken them with 
cream and flour instead of bread crumbs. 


SANDWICHES. 


SALMON SANDWICHES. 

One can of salmon,(remove all l)ones) 
to two tablespoons of crisp pickles, three 
hard boiled eggs, chop all together and 
add a teaspoon mustard, juice of one 
lemon, one tablespoon melted butter, 
one of vinegar, mix thoroughly and 
spread between very thin slices of but¬ 
tered bread. 


CREAM CHEESE AND MARMA¬ 
LADE SANDWICHES. 

Take thin slices of white bread, spread 
rather generously with cream cheese.aud 
then topped again with a layer of 
marmalade, orange is very nice, though 
any flavor may l)e used. (Good for Lunch¬ 
eon.) 


CHEESE SANDWICHES. 

Thin slices of cream bread with thin 
slices of Switzer cheese between them. 


PEANUT SANDWICHES. 

Put fresh roasted peanuts, chopped 
fine between two layers of buttered 
bread. 


NASTURTION SANDWICHES. 

Chop leaves and fl»»wers, and put may¬ 
onnaise dressing with it, cut bread in 
Shape of a leaf, butter, and put the 
dressing between them. 


LETTUCE SANDWICHES. 

Put leaves of lettuce between the 
bread, with some dressing. 















THE PENXS\ Ii\ ANTA flEK^VIAX COOK BOOK 


43 


SALADS. 


POTATO SALAD. 

Wash clean and boil potatoes until 
soft, (not too soft), cool off, pare and cut 
into slices, (or dice), make dressing of 
one Clip sour cream, two cups weak vine¬ 
gar, three eggs beaten in cream, let the 
vinegar come to a boil, stir in cream and 
egg slowly until it comes to a boil, put 
potatoes into a dish, cut an onion over 
the top, pepper and salt to taste, then 
pour on the prepared vinegar and mix 
well. Ready to serve. 

Mrs. M. Ream. 

POTATO SALAD. 

Boil potatoes as above, when cool slice 
very thin, beat the yolks of three eggs, 
add salt and pepper, teaspoon sugar and 
celery seed, mix into the egg, then add 
• one cup venegar, put this mixture on the 
stove, stir constantly until it conies to a 
boil, tlien set away to cool, mix a few 
small cucumbers and some sliced onion 
with potatoes, then pour on vinegar. 

POTATO SALAD. (GERMAN.) 

Slice your boiled potatoes with plenty 
of onions mixed in, salt and pepper, heat 
a pan with ham drippings, pour on vine¬ 
gar, and pour the whole over potatoes, a 
g(K)d dish with meat. 

DANDELION. 

Cutoff leaves and pick over carefully, 
and wasli well. Make a broth of one cup 
of sour cream, one egg beaten well, salt, 
a small piece of butter, two teaspoons of 
sugar dissolved in vinegar. Put in a pan 
and let it come to a boil. Pour on the 
dandelion. Another way is to heat ham 
drippings, add a little salt and sugar (if 
derired) and half a cup of vinegar, pour 
vineger on the drippings, as soon as it is 
heated pour over the dandelion. It may 
also be cixiked like spinache. 

LETTUCE. Swiss. 

Put lard in a pan, mix in dour and 
smooth, then add vinegar, sugar and salt. 

Let it come to a boil, then take off, and 
let it cool. I’ut on lettuce cold. 


LETTUCE. German. 

Hot ham dripping, a little salt, and 
vinegar, pour on just hot enough tow’ilt 
it but not scald. 


TENDER LETTUCE. 

Nice served cold with cream, vinegar, 
sugar and salt, or sugar, .salt and vinegar 
only. 


EGG SALAD. 

Boil one dozen eggs, shell and halve 
them. Make a dressing of one tablespoon 
of butter, one lieaping tablespoon of dour, 
rub together, add one cnp of boiling water, 
care being taken not to have it lumpy. 
To this add one teaspoon each sugar and 
mustard, and one egg slightly beaten 
then one cup of vinegar. Pour over eggs. 

Aunty. 


CABBAGE SALAD. 

Cut cabbage fine, stamp it with a potato 
masher. Let it get cold, sugar and salt to 
taste. Put in one-half cup of vinegar, 
and one half cup of cream, and stir rap¬ 
idly a little while and it becomes foamy. 

Mrs. Ream. 


BEAN SALAD. 

Slice green beans into slices length¬ 
wise. Boil in salt-w’ater until tender. 
Drain and put into a dish. Slice an onion 
over them, heat butter, vinegar and salt 
and pour over them. Aunt Susan. 


SALMON SALAD. 

One dozen pickles, one-half head of 
cabbage, or two bunches of celery, chop¬ 
ped dne and the water sipieezed out. 
One-half dozen hard boiled eggs, chopped 
fine, salt, pepperand mustard to taste. 
One can of salmon, with liiiuid drained 
off. Mrs. Wettach. 














44 


TIIK J*KNNftVKVANIA GERMAN COOK ROOK. 


SALMON SALAD. NO. 2. 

Take one can of Kalinon, pick out tin* 
l>one8 and shred tlie meat fine. Line your 
salad dish with lettuce leaves or celery 
leaves. Put in the salmon and set in a 
cool place. Make a mayonnaise dressiuf? 
over it and garnish with hard boiled eggs. 

LOBSTER SALAD. 

One pint <»f loh.ster meat cut in dices. 
Season with French dressing. Keep on 
ice until ready to serve, then mix with a 
little mayonnaise jlressing, arrange on 
lettuce leaves a large spo<mfnl on each 
leaf, and a spoonfnll of mayonnaise 
dressing on top. Put parsley and lobster 
claws around the edges, and capers and 
ponndeil coral over the dressing. 

CHICKEN SALAD. 

Cut chicken in small hits, and mix 
with French dressing a little celery cut 
fine. Then serve on lettuce leaves, and 
cover with mayonnaise dressing. 

NASTURTIUM SALAD. 

Take tender buds, leaves, seed pods and 
stems, a few hard boiled eggs, a few 
stems of celery, chop each seperately, and 
arrange in a glass dish, cover with may¬ 
onnaise dre.ssing. Garnish with leaves 
and flowers. 

BANANA SALAD. 

Cut bananas into dice and cover with 
French dressing. 


MAYONNAISE DRESSING. 

One cup sour cream, two tablc^piKHis 
sugar, tw<* tablesp(M»ns (scant) mustard, 
one-half cup vinegar, three eggs beaten 
very light and stirred into cream, with 
the other ingredients cook until thick as 
cold honey, while still on the stove add 
butter the size of a walnut, salt ami cay¬ 
enne to taste, co(d before using. 


MAYONNAISE DRESSING. 

Two cups vinegar, the yolks of six 
eggs, one tablespoon sugar, one teaspoon 
of each, salt, mu.stard and pepper, beat 
alt together, set on the stove and stir 
constantly until it comes to a boil, let it 
cool and can what you do not need for 
present use, it will keep a long while, 
when ready to use it add one cup of 
cream. Mrs, G. K. Holbien. 


SALAD DRESSING WITH OIL. 

Yolks of three eggs, three tablespoons 
of olive oil, one-half tablespoon mustard, 
two tablesp(H)ns flour, one tablespoon 
sugar, tea.spoon salt, one lialf cup vine¬ 
gar, a dash of red pepper, heat vinegar 
alone, then add other ingredients, let 
come to a boil. 


FRENCH DRESSING. 

One table.spoon vinegar, one lablespiwn 
(dive oil, pepper and salt, and one tea¬ 
spoon chopped onions, add vinegar last. 

Dr. .Merriman. 


PICKLES. 


PICKLES (That Will Keep) NO 1. 

Wipe pickles dry, pack in a jar. to 
three gallon jar of pickles, three-fourths 
of a cup of mustard, mixed in a pa.ste 
with vinegar, one-half cup salt, stir Indh 
in cider vinegar, make vinegar hot and 
IMuir ovt*r pickles, tie up with heavy 
paper. Mrs. J. John.son. 


PICKLES NO. 2. 

Wash pickles, ptit in a jar. and put on 
handful of salt, a little mustard and cel¬ 


ery seed, put on C(dd vinegar and set 
away for use, do not seal, they will keep 
a year. Mrs. C. IL Berry. 

PICKLES NO. 3. 

One teacup best rock salt, to one quart 
of water, boil, skim, and pour over the 
encumbers hot, let stand twenty-four 
hours, drain, place into a jar, add pep¬ 
per, cloves, alspice and horseradish, heat 
enough viiu'gar to cover wlude, ami |Hmr 
hot over pickles, then cover with thick 















THK PKN.VSVLVANIA CERMAN COOK KOOK. 


layers (»f grape leaves, and turn a plate 
over it, put on a weight, always ready 
for use. 


SEVEN DAY PICKLES. 

One gallon of boiling water, one tea¬ 
cup of salt, pour hot over pickles, take 
enough pickles that this brine will well 
cover, heat this brine three mornings 
and pour over the pickles, the fourth 
morning make a new brine in the same 
manner, heat this three times as above, 
(on Saturday evening) take weak vine¬ 
gar and a piece of alum the size of a 
hickorynut, heat this and pour on the 
pickles; the eighth day take strong vine¬ 
gar, two pounds of brown sugar, one- 
fourth pound cinnamon, (or less) one- 
fonrth pound celery seed, boil together 
pour on pickles, ready for use always. 

Mrs. I. E. Welbs. 


CANNED PICKLES. 

Cut off when they are the size wanted, 
clean and put in vinegar, add salt to 
taste, heat them slowly, when heated 
through put pickles in cans, put a small 
piece of alum in vinegar, put mustard 
seed in bottom of each can, l^t the vine¬ 
gar come to a boil, pour over pickles and 
.seal tightly. Mrs. M. Ream. 

CANNING PICKLES. 

Put into a jar, add a handful salt, and 
pour on boiling water; let stand until 
next morning then can, put vinegar on 
either hot or cold, have kept them with 
cold vinegar, and seemed like new 
pickles. S. K. 

SPANISH PICKLES. 

One quart tomatoes, one (juart cauli¬ 
flower, one (piart onions, one (piart celery. 
Cut all up fine with a knife. Salt over 
night, then drain, boil in a little weak 
vinegar, then drain. Take fresh vinegar, 
add two cups sugar, four tablespoons 
Hour made in a paste, add to the vinegar, 
put in all vegetables, let boil five minutes, 
then add one <iuart of small cucumbers. 
Can. Mrs. Andrew.s, 

Ellsworth, Kans. 




MUSTARD PICKLES. 

One quart vinegar, one half pound 
sugar, one-fourth pound ground mus¬ 
tard, boil all together, then put in the 
pickles, and let come to the boiling 
point, seal in airtight jars. 

Mrs. I). Zeiber. 


EAST INDIA PICKLES. 

Two hundred (inite small encumbers, 
two heads caulitlour, one quart chopped 
green tomatoes, one (piart small onions, 
two mangoes, one red pepper, a little 
sliced horseradish. Mix and salt, let 
stand over night. Then drain and pour 
over weak vinegar, let come to a boil, 
then drain again. Take one ounce ground 
cinnamon, one-half pound mustard, one- 
fourth pound browmsugar. U'et mustard 
with cold vinegar. Add snfiicient vinegar 
to moisten all the pickles. Cook all to¬ 
gether ten minutes. Seal in bottles 
while hot. Mrs Grove. 


PICALILLA. 

Three nvl peppers, one dozen large cu- 
cumber.s,two dozen green tomatoes. Chop 
fine, mix and add handful of .salt. Let 
stand over night. In the morning drain 
and press. Sprinkle well with mustard 
seed, a little black pepper balls, three 
teaspoons clove.s, cinnamon and alspice, 
one cup brown sugar, vinegar to cover 
all and boil two hours. Put in jars 

Mrs. Young, Akron 

RIPE TOMATO PICKLE. 

Take tomatoes that are not too ripe and 
pack them in a crock whole. Then add 
salt to taste, and a large handful of hor.-e- 
radish roots. Cover with cold vinegar 
and put on a light weight. . 

Mrs. R. Waltz. 

GREEN TOMATO PICKLE. 

Eight i)ounds green tomatoes chopped 
fine, add four pounds brown sugar and 
boil down three hours, add one quart 
vinegar, one teaspoon each cinnamon and 
cloves, then boil about fifteen minutes. 
Let co(d, then put in jars. 

Mrs. C. W’. Berry. 














TIIK PKNNSYhVANl A (JKRMAN COOK HOOK. 


GREEN TOMATO SAY. 

Two gallons green tomatoes, twelve 
gixxl size<l onions, two ciiiart'* vinegar, 
one quart sugar, two tablespiKUis salt, 
two tablespoons black pepper, one table- 
spiMUi each of grouml mustard, alspiee 
aiul cloves, mix, boil, stir until tender, 
seal up. Mrs. McMilien. 


MIXED PICKLES. 

VKRY FIXE. 

I’se equal parts of small cucumbers, 
onions, beans, cauliflower and celery. 
Cut each up into rather coarse pieces, but 
do not mix. Boil cauliflow’er until nearly 
tender. Boil onit»ns and beaus in same 
manner, each in a separate dish. Put 
vinegar in a porcelain kettle, bring to a 
boil, a Id mixed spiceii ami salt to taste. 
Take one tal)lesp(>onful of each flour, 
mustard and turmeric. Hub smiMdh with 
vinegar or water, an 1 stir into kettle of 
boiling vinegar, after the w’hole C(unes t<> 
a b(dl pour it over the vegetable prepared 
as directed and mix^sl, can, and keep for 
winter use. .Mrs. R. Waltz. 


INDIA RELISH. 

Two good sized heads of cabbage, one- 
half peck green tomat(K»s, twelve big 
onions, six heads celery, three green and 
five re<l p(‘ppers choppe<l. Chop all fine, 
add a small cup of .salt, let stand over 
night, next morning drain, add one gal¬ 
lon of vinegar, one tablespism mustard 
.seed,three pounds white sugar, one table¬ 
spoon each of whole alspiee and whole 
cloves,fotir teaspo<ms turmeric. Mix with 
a little vinegar. First boil two hours oc* 
stirring casionly, add sugar when nearly 
cooled,add tumeric last, then boil a little, 
put in bottles and seal. .Mrs. C. O.Waltz. 


GREEN TOMATOE3 STUFFED. 

Take green tom itops and cut hole in top 
clean out inside let lie in salt-water 
three hours, taking a C!ip of salt to one 
gallon of water. Take out and drain, take 
cabbage and cut as much as you think 
will till tomatoes, season with salt, a lit¬ 
tle sugar, three red peppers cut fine, some 


celery seed and a little mustard see<l, 
then fill tomatot*s, and put in jars. Cover 
with c<dd vinegar and put in u cool, dark 
place. .Mrs. C. W. Berry. 


MANGOES. 

Take seeils out of ripe mangoes, or all 
colors. wa*<h them and pack them full of 
cut cabbage that has been wilted some 
by .salting slightly and standing a few 
minutes. Put them in jars, and add salt, 
hor.sera<lish, and pour hot vinegar over 
them. Weight down. .Mrs. R. Waltz. 


CHILLI SAUCE. 

Kighteen large tomatoes, two large 
onions, three green peppers. Chop fine. 
Take two and a half cups vinegar, one 
cup sugar, two teaspoons .salt, one tea 
spoon each, cinnamon, alspiee and clove.s. 
Ci»ok two and a half hours, and bottle 

May Burlison, Akron. 


PICKLED CELERY. 

Cut in small pieces and boil well in 
salt-water until tender. Drain off all the 
water, then add vinegar, sugar and spices 
to taste. Let the wlude come to a boil, then 
can. .Mrs. \V. Ream. 

PICKLED BEANS. 

Beans prepared (when new) like the 
recipe for celery, are nice for winter. 

BEETS. 

When beets are new and tender boil 
them tender, and put in jars with hot 
vinegar sea.s(med, and seal tight, very 
nice in the winter. Mrs. M. Ream. 


PEACH MANGOES. 

Wash, cut in halves and take out the 
s64*ds of half a bushel of large peaches. In 
place of seetls, fill with two bunches of 
celery chopped fine and season to taste 
with salt and white mustard seed. Press 
the halves together and tie up in a small 
stjuare of cheese chdh. Make a syrup of 
one (|uart of cider vinegar, eight pounds 
sugar, a little cinnamon and cloves. 
Pour boiling syrup over the mangoes and 













THK i’f]NNSYiiVANrA c;?:kman cook hook. 


•17 


let stand over night. Next morning pour 
off syrup and let come to a boil and repeat 
as before. The third morning boil mang¬ 
oes in the syrup until you can penetrate 
them with straw. Tack in jars, pour 
syrup over them and eeal them tightly. 

Mrs. Kacher Kefawver. 

PICKLED PEACHES. 

Make a syrup with proportion of one 
quart best cider vinegar to three pints 
sugar, boil and skim and pour over the 
fruit boiling hot three successive morn¬ 
ings. Then drain off the syrui). Put a 
layer of fruit then sprinkle with bits of 
cinnamon and whole cloves, then another 
layer of fruit and spice and so on until 
all is used. Boil the syrup with a hand¬ 
ful of each ground cloves and cinnamon 
until it is like molasses. Then luiur 
boiling hot over the fruit. Have enough 
syrup te cover the fruit well, then cover 
closely. Miss Zeiber. 

UNIVERSAL PICKLE. 

One gallon vinegar, one-half pint salt, 
two ounces of each of following spices: 


mace, cloves, ginger, white mustard, black 
pepper and tumeric, one pound of brown 
sugar, a large box (►f mustard, three or 
four dozen onions, red pepper and horse¬ 
radish. You can drop any kind of fruit 
into this and i)ickle it nicely. 


CHOW CHOW. 

One gallon cabbage cut tine, one-lialf 
gallon tomatoes sliced, one (juart of 
onions, four tablespoons of mustard, two 
tablespoons of ginger, one of cloves, two 
of tumeric, one cup sugar, one half gal- 
b)n vinegar. Mix well, let boil twenty 
minutes. 


CATSUP. 

Oue-half bushel ripe tomatoes, a cup of 
salt, onions to taste, a teaspoon cayenne 
pepi)er, a tahlesi)oon mixed spices. Roil 
three hours, strain through a seive. Add 
a pint of vinegar and one or two pounds 
of brown sugar. Boil again, then bottle 
and seal. 


ICES AND SHERBETS. 


LEMON ICE. 

Take one orange and four lemons. 
Press out the juice. Take nearly two 
cups of sugar, one (|uart of water, and 
heat sugar and water, then set on ice 
until cold, then add juice of fruit and 
strain through a cheesecloth or line sieve, 
then freeze. Take any fresh fruit and 
the proportion of sugar and water and 
make as the above. Or add the fruit to 
any ordinary ice cream, and freeze. 

PINEAPPLE SHERBET. 

One grated pineapple, the juice of two 
large oranges, the juice of one lemon, 
two cups suj^ar, one pint water, one large 
spoon gelatine and one pint of cream. 
Soak gelatine, then dissolve in liot water, 
Hild sugar, then the juice of the lemon 
and oranges and tin* jiineapple, strain 
through a sieve. Freeze when fr(>zen to 
a niusli add the cream and iiack in 
mould to harden. 


STRAWBERRY SHERBET. 

Take two cups of strawberry juice, two 
cups of water, one cup of sugar, the juice 
of one lemon. Boil sugar and water to¬ 
gether fifteen minutes, add the straw¬ 
berry and lemon juice. Strain and freeze. 

LEMON GINGER SHERBET. 

()ne(iuartofjhoiling water.four lemons, 
the white of oiu\ egg, two ounces of 
candied ginger, one pint sugar. Spread 
part of the sugar ou a shallow plate or 
hoard, and after wiping the lemons with 
a clean damp cloth, roll them in tlie sugar 
to extract the oil, then cut in halves, re 
move the sei'ds and squeeze out the juice. 
Boil the sugar, ginger and water together 
until clear. remo\e tin* scum as it rises. 
Add the lemon juice to the syrui), strain, 
then pour it gradually into the beaten 
white of egg. Freeze. 











THK rKNNSYLVANlA (JKKMANCOOK HOOK. 


4S 

ICE CREAM. 

KiMir quarts inilk, oiu* quart cream, 
ten three amt une-lialf cups sugar, 
tahlespooii tiavor. Heat eggs ami sugar, 
mix ami freeze. S. K. 


ICE CREAM. 

Take half milk ami half cream, 
sweeten ami flavor to taste. Ttirii Into 
freezer, ami churn rapidly a few minutes, 
then slowly or it will butU‘r. 

Mrs Weaver. 


JAMS AND JELLIES. 


GARRET STRAWBERRY JAM. 

Take e(|ual weight of berries ami 
granulated sugar. Let stand one hour, 
then boil seven minutes. Pour on plat¬ 
ters or plates. Set in the garret under 
the slate roof. Let stand until juice 
thickens, then pour in glass jars. 

Mrs. Kemagen. 

PLUM JAM. 

Boil plums in as little water as po.s- 
sible, when .soft, strain through a sieve. 
Then take about three-fourths pound of 
granulated sugar to every lb. of plums, 
boil slowly and stir constantly until the 
juice seems to jell. 

Any other fruit jam is mmle in a simi¬ 
lar manner. 

JELLIES. (General Rule.) 

Brain fruit without squeezing it. 
Measure as much sugar as juice. Boil 
twenty minutes, skim, then add sugar 
and boil ten minutes. 

APPLE JELLY. 

To every peck of apples add one leimm. 
Boil until thoroughly c<K)ked. Pul in 
jelly bag and drain. Boil a tin cup of 
this juice alamt five minutes, skim, have 
your sugar iu the oven, first dampen it a 
little, then add sugar to jell. As soon as 
it jells on spoon, remove from stove, ami 
pour into moulds, (jiiince Jelly is ma<le 
the same way. only the core of the quince 
is used too. (I rapes, currants and any 
juicy fruit, need not be l)oiled first, but 
strained through a cloth. 

aUINCE HONEY. 

Four large quitices grated, one qtiart 
<»f water, five pounds sugar. Ihdl all to¬ 
gether half an hour. Excellent for hot 
cakes in winter. Hanover, I*a. 


PEACH HONEY. 

One cup of peaches one cup sugar. 
Mash peaches with potato masher, add 
sugar and boil twenty minutes stiring 
constantly. Mrs C. 0. Waltz. 

TO MAKE PRESERVES. 

Take fruit and sugar equal parts, 
melt sugar add a little water to keep it 
from burning, then clearify it by adding 
the white of an egg, mixed with a little 
water, skim. After it is clear add the 
fruit. Set where it will boil not too fast, 
keep it boiling, do not let it stop until 
done. Boil until the fruit looks clear 
ami begins to settle to bottom of kettle. 
Skim it out and continue to boil syrup 
until it thickens. Be sure to boil it 
enough first time, for it darkens fruit to 
be heated over. 


APPLE BUTTER. 

Take one barrel of sweet cider, three 
large huckets of sweet apples pared and 
coretl. Put cider in a large copper kettle. 
Skim as soon as it comes to a boil When it 
is all boiled and kcuin taken off, and 
boiled down .so that it will all go into the 
kettle, dip out half of this clearified ci¬ 
der into large clean crocks. Now pour 
in apples, and boil them until soft. As 
soon as they go to the ladtom of the ket¬ 
tle stir them, and keep stirring until but¬ 
ter is done. Keep adding apples until 
all are in the kettle, then gradually keep 
adding the cider until the whole is added. 
Keep lM)iling gently and stirring until it 
is smooth and the proppor thickne.ss. Bip 
in earthen crocks. Bo not let it stand 
in copper kettle, hut take out as quick as 
IHhssihle. When rightly done, will keep 
years. (Add .spices.) 















TFIK PK.NNSYLVANT A OKRMAX COOK ROOK. 


TO MAKE PEACH BUTTER. 

Take twenty gallons of pared peaches, 
two large buckets of water, and boil in 
a large copper kettle, until peaches are 
soft and well dissolved. Then add sixty 
pounds of white sugar. Stir like apple 
blitter, and finish the same way. After 
it is cold in crocks, grease writing paper, 
cut the shape of crock and tie it uii. It 
needs looking after freiiuently, as it 
moulds easy. 

TOMATO BUTTER With Apples. 

Steam ripe tomatoes and rub them 


4h 


through a seive. Stew apiiles the same 
way. Thicken the tomatoes, with the 
apples. Make good and sweet with white 
sugar. Cook until quite thick Spices 
may be added if desired. 


ELDERBERRIES. 

Ten pounds of berries, one pint of vine¬ 
gar. Cook thoroughly. Add four pounds 
of sugar, two grated nutmegs. Stir con¬ 
stantly. Cook like jam. Put in sealed 
jars. Wholesome to eat as sauce, and 
makes nice pies. 


CANNING. 


CANNING PEACHES. 

Prepare peaches for canning, put in 
kettle and let boil in syrup until they are 
tender. Take fork and put peaches into 
can. then strain juice through a tight 

cloth so as to make it clear and pour it 
on peaches. Seal. Mrs. Ream. 


PLUMS. 

Pick plums with a fork. Then fill 
your cans ami make a syrup of pure sugar 
and pour over them. Put cans in cold 
water and heat until they come to a hoil, 
then take out and seal. .Mrs. Hearn. 


PLUMS. 

Put plums in earthen dish after prick¬ 
ing them, and cover with enough sugar 
to sweeten. Let stand on back of stove 
until very hot, then takeout put in cans. 
Hoil juice and pour over them, and seal. 

Mrs. Ream. 


CHERRIES. 

Seed cherries. Put sugar in kettle 
enough to sweeten one can, and water 
enough to cook the cherries, filling only 
one can at a time, add cherries, and as 
.soon as they come to a boil are ready for 
canning. 


CANNING STRING BEANS. 

Take tender good string beans. Break 
them up as for cooking, using the tender 
pods, but if you have pods too old, shell 
them and put with tender pods. Fhen 
wash them, fill tin cans full, and pour in 
all the cold water the can will hold. Have 
cans with lids that fit snug and tight, 
then put on the lids and set in a vessel of 
cold water, the water coming up to two- 
thirds of the top of the can. Boil three 
hours. Then takeout and seal with seal¬ 
ing wax, weight cans until cold Green 
shell beans can be canned the same way. 
Another way. Roil beans until tender, 
fill cans, and pour boiling water from the 
teakettle on them until can is full, then 
.seal. When yon wish to use them, pour 
off the water, and put beans in boiling 
water, and sea.son to taste. S. K. 

CANNING CORN. 

Cut off while tender, pul in kettle and 
cook. Put salt enough in to keep the 
acid down. Boil well and it is ready to 
can. M’hen wishing to use it, soak, then 
cook and season. Mrs. Ream. 

CORN NO. 2. 

LIKK KRKSH WHEN’ TSED. 

Cut corn half through kernel, scrape 
off from col). Put a few spoonfuls of corn 
into a self sealing can and stamp with the 













50 


TIIK PKN.VSYI,VANIA (IKRMAN COOK HOOK. 


small end of a potato masher, until a milk 
comes on top, then add more corn, tlien 
press, and so on until can is full, and the 
juice comes to the top of can. Seal nearly 
tight. Wrap each can in a cloth, and 
put your cans on a cloth or small board 
into the boiler. Fill to the top of cans 
with cold water. Set on stove and let 
the water boil four hours. Then take 
out cans and screw lids tight. When 
cold tighten again. 


CORN NO. 3. 

To every six quarts of corn, lake one 
ounce tartaric acid dissolved in Indling 
water, (’ut corn from cob, and put in 
enough water to cook it. When the corn 
isc<K)king put in the acid water, and seal . 
in air tight cans. When <lesired to use, 
pour water off, put in fresh water and a 
small quantity wnla, let stand a few 
minutes before ciMiking. Too much s<Kla 
makes it yellow. Season. S. K. 


CANDIES. 


(THE FUNDANT.) 

Take the white of one egg, the same 
amount of cold water, one pound confec¬ 
tioners’ sugar. Mix all together. You 
can make all kinds of candy with this 
fundant. Mrs. Wettach. 


UNCOOKED FUNDANT NO. 2. 

Two tablespoons sweet cream, and the 
juice of any fruit to flav<>r. Thicken 
with confectioners’ sugar. Roll into any 
shape desired, and dry on oiled paper. 
Cold boiled milk with one teasi>oon of 
glycerine to cup of milk will answer in 
place of cream. An endless variety of 
candies can be made by moulding into 
different shapes. Use only confectioners’ 
sugar for these cream candies. 


FUNDANT NO. 3. 

Take granulated sugar and a little 
more than enough cold water to moisten. 
Boil until it makes a soft ball in water. 
Stand aside to cool, don’t stir. After it is 
partly cool stir rapidly until it creams, 
then take in hands and work like dough, 
and make into any desired form. 

.Mrs. C. W. Berry. 


FUDGES. 

Two tumblers granulated sugar, one 
tumbler milk, two squares of chocolate, 
grated, butter the size of a walnut. 
Boil until brittle. Stir constantly after 
taking it off from the stove. Add vanilla. 


And just before it is cold pour it into 
a greased platter, and cut into squares. 
(Excellent.) Mrs. C. Norton. 

MAPLE CREAMS. (Fine.) 

One cup maple molasses, one half cup 
milk one cup blown sugar, one teaspoon 
vinegar. Boil until it makes a soft ball 
in cold water. Then take off, and ad«l 
one cup chopped hickory nut meats and 
stir briskly until cool. 

Mrs. C. W. Berrv. 

CREAM BON BON. 

Make a roll one and a quarter inch in 
<liameter and about three inches long, of 
two or more colored creams. With case 
knife scrape side of roll just enough to fur 
it. Cut slices length of roll, and nearly 
(piarter of an inch thick. Twist this 
into open spiral, double ends together 
and form into round hon bon with furred 
side on top. Two or three trials and you 
will succeed. 


CARAMELS. 

Two cups brown sugar, one cup mola.s- 
ses, one tablesiKHUi butler, two table¬ 
spoons Hour, one-half cup sweet milk, 
<uie-hulf cake of clwK*olate. Flavor with 
teusp^Mui vanilla. 

BUTTER SCOTCa 

Three iNuinds coffee sugar, one quarter 
|M»und butter. Sulheient water to dis¬ 
solve the sugar. B<»il without stirring 














the'pexxsylvania gekmax cook rook. 


51 


until it will easily break wlieii dropped 
in cold water. When done add one-half 
teaspoon cream of tartar, and flavor to 
taste, pour into greased pans, and mark 
into scinares. 

MARSH MALLOWS. 

One-half pound wliite gum arabic, dis¬ 
solve in one pint of water. Add to it one 
pound of powdered sugar, stir all to¬ 
gether in a double boiler, or sauce pan 
set in another until it is thick and wliite. 
Try it in w’ater as soon as it thickens. 
If it forms a firm but not hard ball it is 
done. Remove from tlie fire. (If you 
want inflated marshmallows.)Beat the 
whites of tliree eggs, and add tliem 
gradually to the paste, then flavor with 
orange flower or rose. It may be poured 
out on a pan or dish covered with corn 
starch. When cool, cut into any shape 
desired, and pack away in confectioners’ 
sugar. 

LANGTRY BON BON. 

Cut marshmallow paste into sijuares. 
Make some cream, by using the white of 
an egg, the same quantity of water, and 
as much confectioners’ sugar as will 
make a thick icing. Color pari of the 
icing brown with melted chocolate, leav¬ 
ing part white. Drop the pieces of 
marshmallows into the white candy, lift 
them out when w’ell covered, and turn 
them on to waxed paper to dry. If it 
does not dry quickly, add a little more 
sugar, use the colored icing in same 
manner. 

GUM DROPS. 

Half a pound of gum arabic, one-half 
pound confectioners’ sugar, and half a 
pint of water. Make similar to marsh¬ 
mallows, do not stir after thoroughly 
mixed. Have a tray of cornstarch well 

packed down, make holes in it with the 
closed end of a thimble. Pour the syrup 
into these holes. (Syrup may be flavored 
while hot.) Leave Hiem in the starch 
several days in a warm i)lace to finish 
them. After they are removed from the 
starch and brushed, dampen them, then 
sliake them n|) in a little granulated 
sugar. 


MOLASSES CANDY. 

One (piart of molasses, one-half cup 
vinegar, one cup sugar, butter the size of 
an egg, pne teaspoon soda dissolved in 
a little hot water, and stirred in just be¬ 
fore removing from the fire. Flavor to 
taste, when cool enough, pull it white. 

• Mrs. a. K. Holbien. 


NUT CANDY. 

Five cups sugar, six tablespoons of 
water, four tablespoons vinegar, one of 
butter. Boil without stirring until crisp. 
Line buttered pans with peanuts, and 
pour the candy over them. When nearly 
cool mark off into squares. 


PEPPERMINTS. 

Turn one-half cup'boiling water upon 
two cups granulated sugar. Boil five 
minutes, stir in a tablespoon of essence 
of peppermint, and stir over the fire un¬ 
til it is thick, drop in drops on buttered 
paper. Mrs. G. E. Holbein. 


WHITE TAFFY. 

Two pounds granulated sugar one tea¬ 
cup cold water, two teaspoons vinegar, 
two tablespoons butter. Boil until brit¬ 
tle when tested in water. When done add 
one tablespoon vanilla and pour on but¬ 
tered platter. Pull rapidly until white and 
brittle. 


CANDY FOR LEAN PEOPLE. 

(EAT AFTER MEALS) 

Three cups C. C. sugar, two-thirds cup 
dark molasse.s, (not syrup) one-third cup 
cold water, one-third cup new milk, one- 
half pound butter, one-third pound pure 
chocolate, put sugar, water and milk, to¬ 
gether, put on the fire and stir until 
sugar is dissolved. As soon as it begins to 
boil, put in chocolate, after that has been 
melted put in butter, do not stir after 
this, as it may candy. Grease a long 
shallow pan. Roast three pounds of al¬ 
monds shelled, not brown, chop and 
spread in bottom of pan, as soon as the 
candy breaks when dropped in cold water, 
pour it over the nuts. Ralston. 











62 TIIK l‘KNXSYIA’AXI A 

HICKORYNUT MACAROONS. 

Beat the whites of two eggs to a froth, 
add slowly one cup of pulverized sugar, 
and one cup of nuts chopped flue. Mix 
thoroughly, and drop on buttered tins. 
Bake slowly. 


SALTED ALMONDS. 

• 

Blanch half a pound of almonds, dry 
them, then spread on a pan. Put a goo<l 
teaspoon of butter with them and stir 
them up on the stove until they all are 
greasy, then put in oven until a pale yel¬ 
low not brown. Stir often, sift teaspism 
salt over them, when cold shake superflu¬ 
ous salt from them. 


KISSES. 

Whites of four eggs and half a pouml of 
powdered sugar whipped stiff Place upon 
greased paper ami bake same as creams. 
When done press two of them together. 


OKKMAX C’OOK lU)OK. 

CHRYSTALIZED POPCORN AND 
NUTS. 

Boil one cup white sugar with three 
tahlespor)ns water and one of butter, until 
it slums threads when dropi>ed from 
siHMU), then ixmr on three quarts of popped 
corn and stir. Ntits used the same way. 
are very nice. Mrs. G. E. Holbien. 

CORN BALLS. 

Take molasses candy soft-boiled. Put 
corn into a bowl, and pour on enough 
candy to moisten corn, stir well together, 
then lift out a large spoonful ami press 
into a ball, and so on. Place where it 
will harden and cool. 

VERY FINE CORN BALLS. 

Dissolve an ounce of gum arable in 
half a pint of water, after dissolved add a 
pound of confectioners’ sugar, and boil 
stirring all the time, until a little of it 
cooled in a saucer becomes so stiff that 
you can hardly stir it. Flavor to taste, 
and pour on corn and form into balls. 


DRINKS. 


TEA. COFFEE. 


Far the best that can be made. First 
the kettle used for boiling water should 
be lined with porcelain, and washed and 
wipeil after using as carefully as any ves¬ 
sel used in cooking, and should never be 
used for any other pur|)ose. The water 
should be perfectly fresh and allowed to 
boil only one minute. One teaspoonful of 
tea allowe<l for each cup and one for the 
tea pot, which should be rinsed out with 
hot water, use only enough water to serve 
the number of cups desired. Do not put 
the teapot near the fire, but cover with a 
tea cozy. 

An old tea merchant. 

For your health’s sake do not use such 
strong tea every day. Scald your tea, aud 
do not boil nor let stand long, after first 
tea has been ponr^l out, put more hot 
water in teapot for second cup, and will 
be as g(HNl as first. 


A tablesiK)on of coffee t(» a cup of water 
a<ld a little white of an egg and cohl 
water, then pour on boiling water, set on 
back of stove where it simmers and distills, 
use goo<l cream. For large company one- 
half found coffee to one gallon water. 
Many put all together cold on the stove 
and let it just get to a boil, then set back 


ARTIFICIAL COFFEE. 

Take two quarts wheat bran, one cup 
of corn meal, three-fourths cup of baking 
molasses, add enough w’ater to dampen 
it, then put in the oven and stir fre¬ 
quently until it browns, then mix in one 
egg, mix thoroughly. To make coffee 
take two-thirds of artificial coffee to one- 
third coffee, with g<KHl cream it is nice, 
aud should be used in family where are 
children, it is iiu»re heathful. 

Aunt Anna. 










TMK ]*ENXSVLVAXTA (;EKMAX COOK KOOK. 


UNFERMENTED GRAPE JUICE. 

Cook the grapes ufitil the seeds sepa¬ 
rate from tlie pulp, inclose ill a hag, hang 
up and set a bowl underneath, when 
done dripping, return juice into the kettle 
and let boil a few’ ininiites with a little 
sugar added then bottle and cork tightly 
and when cold dip the corks into melted 
wax. 

FRUIT JUICE. 

Take two quarts of raspberries or any 
other fruit, and pour on it a pint of vine¬ 
gar, let it stand two days and nights, 


5d 


then boil, strain and add a pint or more 
of sugar, let boil again, and bottle like 
g ape juice, when ready to use put a 
spoonful into a tumbler of water and 
sweeten to taste. 


PUNCH. 

One and a half dozen lemons, and half 
a dozen oranges, one gallon of water, 
take the juice of the lemons and half the 
oranges and sweeten to taste, then add 
the remaining oranges sliced without 
peeling and half pint grat(‘d pineapple. 


SICK ROOM. 


TOAST. 

Put bread in oven until dried thor¬ 
oughly, then put in toaster and brown, 
put a little butter in a tin cup with some 
hot water, let butter melt, and as soon as 
hot, pour over bread. A poached egg may 
be use I instead of butter. 


CORN MEAL PORRIDGE. 

Put a teaspoonful of corn meal into a 
pint of boiling water andJ)oil several 
hours, add hot water occasionally so as to 
keep the amount of water, put a slight 
si)eck of salt in it, this is nourishing. 
Oat meal may be u.sed instead of the corn 
meal. 

PANADA. 

Take half milk and half water, let it 
come to a boil, stir a large cup of Hour 
into a stiff dough, adding water, then 
drop this dough into the hot milk and 
water by the spoonfuls, boil a long time, 
then pour off the litiuid and let the pa¬ 
tient drink of it .sometimes. 

BEEF. 

Scrape heef with a knife, taking out all 
fiber, put very little salt and pepper on 
it. make your pan hot, but do not butter 
it, press beef into a pattie and lay in hot 
pan, as so<m as it is hot and loosens from 
pan, turn it and as soon as other side is 
hot take up and serve with toast. 


BEEF TEA. 

Cut round steak into dice, take out all 
the fat. put meat into a new tin pail with 
a tight lid, sprinkle just enough salt on 
it to keej) it from tasting Hat, only a few 
grains, then put on^ lid, .set pail in 
a kettle with water and let it boil an 
hour or more, then p(mr off juice and 
l)ress the meat. The doctor will tell you 
how to use it. 


SAGO MILK. 

Three tablespoons .sago soaked in a cu]) 
of cold water one hour, add three cups 
boiling milk, sweeten and flavor to taste, 
simmer slowly a half hour, eat warm. 

BAKED MILK. 

Put one-half gallon of milk in a jar 
and tie it down with writing paper, let it 
stand in a moderate oven eight or ten 
hours, it will he like cream and very nu¬ 
tritious. 

ORANGE WHEY. 

One pint of milk and the juice of one 
orange, heat slowly until it curd.s, .strain 
and cool. 

Kgg Lemonade.—White of one egg, 
juice of one lemon, one tablespoon sugar, 
one glass of water. Peat all together. 

Beef Tea and Egg.—Heat an egg ami 
some beef tea together, then let it thicken 
in a double boiler, serve hot. 













TIIK I»KNN'8YLVANIA (8ERMAN <’(>OK H4>OK. 


TA 


TOAST WATER. 

Toast a piece of bread (juite brown, then 
put in a bowl and potir on cold water, 
add a little ice. Slippery elm water is 
K^hm\ bir fevers, and black, strong cofTee 
is said to be especially helpful in cases 
«»f typhoid fever. 


CREAM SOUP. 

Cut or break bread into a Im>w1, put on 
a sprinkle of salt, very little butter, pour 
on iNUling water, then add one table- 
sp(Min sweet cream. 


WINE SOUP. 

Break bread as in the biregoing, add 
no salt, but a tablespisin sugar, and a 
thick sprinkle of nutmeg, a little butter, 
pour on hot water, then ad<l one lable- 
sp(s>n pure, g<M)d wine. 


PARCHED FLOUR SOUP. 

Put a little butter in sj»ider, then 
when hot put in a cup of tbuir, stir and 
rofLst until brown, p<»ur on hot water to 
the consistancy retjuired, season with 
salt and butter. 


HOME REMEDIES. 


A SURE CURE FOR GAPS. 

Put turpentine into the chicken feed, 
it will relieve imme<liately,if too far g<uie 
to eat. force a little unsalted fat meat sat¬ 
urated with turpentine <lown their throat, 
repeat if first dose »loes not cure. 


HOW TO CLEAR WATER IN A 
CISTERN. 

Take five cents worth of alum and five 
cents worth of borax, put in a stew pun, 
anil |)our on about a i|uart of water, let 
stand on the back of stove until all is 
dissolved, then pour it into your cistern, 
in a few days the water will be clear, 
unless there should be too much water 
for this solution, then add a little more. 


GOLDEN OIL. 

Linseed oil one quart, origanum oil 
one-fourth ounce, cedar oil one-fourth 
(Mince, hemlock oil one-fourth (Mince, 
sassafras oil one-fourth ounce, camphor 
gum one (Mince. An excellent renuMly 
for the h(Mis(>h(dd, colds, etc. 


CANCER. 

(THIS HAS CrRED KNOWN CASE.S.) 

Two (Minces senna leaves, two ounces 
(|ua.ssi chips, two ounces licorice root, 
one and one half ounces {(sline of potash, 
one-half pint alcohol, one-half dram 
wintergreen oil, two {MMinds loaf sugar. 


—Direction.^.— Put roots in a new’ tin 
vessel, cover with water, then Isdl well, 
pour the water off into a clean earthen- 
vt^ssel, and pour on water again and l>oil 
until yiMi have Isnled them in three 
waters, then strain and boil down to one- 
half gallon, then add the sugar let ixiil 
one minute, then cisd, then add potash, 
wintergreen, alcidiol, mix wintergreen 
and alcohol together before using or add¬ 
ing, bottle and cork tightly, let stand 
in a cold dark place. Dose.— Two tea- 
spiMinfiils before eating, smaller doses 
for children, use no vinegar in any shajie 
w hile using this medicine. “If a doctor is 
needed do not depend (mi home remedies.” 

Author. 


FOR LUNGS. 

Take three sprigs of ground ivy, or 
(creeping Johny) about three inches long. 
Pour on it one cup boiling water. Let 
stand until nearly cool, then drink half 
of it warm in the morning, the rest of it 
c(dd in the evening. Keep this up a 
long time. Have seen .surprising results 
come from this treatment. 


In case of Dyphtheria or croup I beg 
you try the following. Put tar into an 
old dish, and u few drops of turpentine 
with it, then drot> a live ciuil (»n it and 
fill the riKun with the smoke, rep(»at this 
















TirK PENNSYI.VANIA GERMAN COOK HOOK. 


55 


every few lioiirs. I liave Reeii a child re¬ 
cover using this wlien the doctor said it 
could not live. Hop yeast given in doses 
of a teaspoonful frequently, has kept niy 
sister’s cliildren from dyphtlieria when 
it was all around them. 


Old Sorf:s.—A lady had an old sore 
on her limb, and doctors after consulta¬ 
tion advised amputation. Some one ad¬ 
vised to try hop yeast. After very light, 
thicken into a paste, spread on a cloth 
then sprinkle with pulverized charcoal. 
It was done and when doctors returned 
was getting better. She is now an 
elderly lady and her limb is sound yet. 
This poultice is to be changed fre^iuently, 
intlaniation soon disappears. Another 
excellent remedy is soft Potter’s clay ap¬ 
plied as a poultice. 


When any one stei)s on an old nail or 
iron rake, soak the foot immediately. 
If in summer, use strong i)each leave tea, 
(dherwise lye, then after an hour or more 
of soaking, smoke with woolen rags. 


• FOR LOCK JAW. , 

' V’armed turpentine poured intc* the 
wound will give (|uick relief. 


To stop bleeding—Put Hour on wound. 


For Frysipelas—Bind on wheat flour. 

For lurns^h]qual parts lard and wood 
soot, give quick relief. Another, irake a 
paste of wheat flour and water, spiead on 
a cloth then cover thin with glycerine, 
tie (m the burn, rem<»ve before it gets 
. hard, and apply a new poultice, keep d >■ 
ing this until burn is healing, will be a 
safe remedy for deep burns. 


Sprains - Make a poultice (d the white 
of an egg, and cayenne pepper, put (m as 
a mustard poultice. This sometimes cures 
a severe sprain in a night. For inflama- 
tion internally, make a ilecotion of 
Stramonium seeds, wet a cloth and a|>- 
ply on intlame<l part.s, poisomms to take 
internally. 


For Gangrene.—Salt petre dissolved 
in strong vinegar, dip cloth in it and lay 
on affected part, change often. 


To prevent bruise from bec(uuing dis¬ 
colored, apply immediately water as hot 
as can be borne, or apply spirits of cam 
phor. 


Small Pox.—1 ounce cream of tartar, 
one pint boiling watvr, drink cold in 
small draughts freiiuently. Prevents 
and cures. 


A HEALING SALVE. 

One p«)und mutton talhiw, one-half 
ounce each of sweet oil and glycerine, 
one fourth pound of venis turpentine and 
sassafras oil, two pounds rosin. Melt to¬ 
gether and keep in a tin Ixtx. 


SALVE FOR FELLONS. 

One ounce mutton tallow, bees wax, 
white castile soap, and rosin. Melt to¬ 
gether, then add three ounces rum. 
Bottle. 


For frosted feet and chilblains, ecinal 
parts of oil of sassafras, and oil of tur¬ 
pentine. 


EAR ACHE REMEDY. 

Make a lotion of equal parts of olive 
oil, peppermint oil, pennyroyal oil,winter- 
green oil, rosmary oil and laudnum. Ap¬ 
ply sparingly. 


LINAMENT. (Uncle Joe’s.) 

One ounce Venice turi)entine. one half 
ounce sweet oil, three ounces alcolnd, 
one ounce amonia. Mix, shake well 
each lime before using it. Good for 
headache, nuralgia. tonsilitis, inflama- 
tory rheumatism, contraction of the 
muscles. Good for man and beast. 

Medina. 

WHITE LINAMENT. 

Fejiial parts of olive oil, amonia and 
turpentine, (iood for man or beast. 


















TIIK rKXNSVI.XANIA r.KRMAX TOOK HOOK. 


r»« 

TOILET. 


A HAIR WASH. 

Take one peiiny’rt worth of borax, one 
pint of boiling water. Ponr on borax 
and one pint of olive oil, w!»en imh*!, bot¬ 
tle. Dampen hair with this solution, be¬ 
fore washing with.hike warm water. 


BEST ENGLISH HAIR OIL. 

One-half pint of giMnl sweet oil, ami 
sixty fluid ounces of lime water, well 
shaken together in a pint bottle. Tse 
this and brush the hair daily. 


A PERFECT COLOGNE. 

t)ne pint of rectifleil spirits, two fluid 
drams each of the oils, bergamot and 
lemon, one of the oil of orange, three 
unarters of a tlram of nerola a few drops 
of essence of ambergris and musk. If 
this isdistille<l,it makt^a perfect cologne 
ami becomes exceedingly line by 
keeping well stoppernl abdut three 
months. 


PERFUMES. 

I’se |M‘rfunies in the shape of sachet 
powders. Put them on cotton in small 
bags of muslin, silk or satin and strew 
them in every part of the bureau and 
wanlrobe. You will have a delicate fresh 
almost nameless perfume pervade every 
article of dress, from the hat to the boots. 
Orris nH)t iM»w<lered, or lavender are good 
for this 


A POTPOURRI BOX. 

This is the way a lady made one that 
please<l. Take a box the size of a waist 
1m»x, cover with chintz. Into this she 
sprinkled sprigs of thyme covering the 
b(»ttom, and on top of it went some stalks 
of lavender, verl)ena and other country 


herbs. Here and there she shook shav¬ 
ings of champhor mint leaves, and cara¬ 
way seeds, crushed spices, tonquin beans, 
dried orange peel and gum of storax. 
This simply may be a suggestion to the 
reader who may make a better one, using 
her own ingenuity. 


FACE LOTION. 

One tablespoon Epsom Salt, a teacup 
boiling water. Boil a lew minutes, then 
add one half teaspoon glycerine, and a 
few drops of rosmary or rose oil, strain 
and b<»ttle. Wa.'^h face witli gc<Ml .soap 
and hot water, clean.se well, then rinse 
(juickly with cold water. Moisten hands 
with this lotion and rub until face is dry. 
it preserves the complexion. 


Remove Tan—Take scnla and lemon 
juice and moisten face in the evening. 
Then wash with the juice of unripe 
grapes or Fullers’ earth water. 


Remove Freckles—Wet face frequently 
with a piece of saltpetre dipped in water. 


Remove Wrinkles—White wax one 
ounce, strained honey two ounces, two 
ounces of lily bulbs, melt and stir, ap¬ 
ply to wrinkles. To prevent wrinkles, 
always keep cheerful and do not worry. 


Hand Lotion—Take live cents w’(>rth (►f 
benzoin and live cents worth of glycerine. 
Put into an eight ounce ladtle, and fill 
up with warm rain water. Be your own 
manicure. Invest in a nail brush a cake 
of castile soap, a small pair of curved 
scissors, a small piece .of cliamois skin 
and a little pink nail powder. By giving 
a little time and attention you may im¬ 
prove appearances. 


















THE PKXXSYEVANTA GKRMAX C’OOK ROOK. 


ij I 

SOAP. 


LAUNDRY SOAP. 

One box lye, two (marts water, one-half 
pound borax. Dissolve borax and lye in 
water by setting on back of stove stir¬ 
ring freciuently. After dissolved and 
cooled, melt four pounds of lard, but do 
not let get hot, strain it and let the lye 
run into it in a little stream, stirring it 
all the time. Stir ten minutes more 
then add one pound of whiting softened 
in a little water, stir until it all unites, 
then let stand until cold. Cut in scpiares. 
This makes a very good laundry soap. 


A Jelly Soap—To make washing easy. 
Take two gallons of rain water and one 
pound of good soap. Dissolve soap in 
water, put in about one-fourth pound of 
salsoda, one-fourth pound of whiting, a 
tablespoon amonia, and a tablespoon tur¬ 
pentine. Boil until all is well dissolved, 
then pour in a crock. Soak clothes, then 
boil adding this soap. 


Another—To make twenty-five pounds, 
take four pounds common bar soap, shave 
into thin slices, put the soap into two 
and one-half gallons of boiling water. 
To this add one pound salsoda, two 
ounces turpentine, one tablespoon salt. 
Stir well and let simmer. Dissolve two 
ounces borax, stir soap and add borax 


just before taking from the fire. After 
cold add one ounce of benzine. Soap 
clothes and boil one-half hour, suds and 
rinse. 


FINE TOILET SOAP. 

Take two gallons rain water, one and 
one-half pound unslacked lime and 
three imunds salsoda. Boil half an hour 
and let it settle. Pour off the clear lye, 
and add to it three pounds clean grease, 
one-half pound rosin and borax the size 
of a walnut. Boil one hour, then add 
one-half pound of Paris whiting, and 
two ounces of beef gall, and stir well. 
When partly cold add one ounce rosmary 
oil. This soap cleans readily and keeps 
the hands soft. 


SOAP FOR FACE AND SKIN. 

(Removes Tan.) 

Take one-half pound of best English 
castile soap, shave fine, put in two quarts 
of rain water, set on stove until all is 
dissolved. When nearly cool put in one- 
half ounce of rosmary oil. Put into a 
glass can and keep tight. Wash face in 
the evening thoroughly with this soap 
and water as hot as you can bear, then 
rinse face well with cold water, and drv 
thoroughly, and your complection will 
be fair. 


WASHING AND FLUIDS. 


WASHING FLUID. 

Take two and one-half pounds of sal¬ 
soda, one-half pound borax, one fourth 
pound rosin, two ounces salts tartar, one 
and a half ounce liquid amonia. Take 
salsoda, borax and rosin, pour on one 
gallon of rain water, boil until all is dis¬ 
solved, then let cool, add salts tartar and 
li(iuid amonia, stir well then add four 
gallons of water, and jug it. Use one 
cup of iluid to one boiler of water. 

ANOTHER. 

One box of lye, dissolve in one gallon 
of water, add one ounce of salts tartar 


and one ounce salts amonia. Stir until 
all is dissolved, let it settle. Ponr off 
and put into a jug, use one-half cup 
fluid, to two and one-half pails of water. 
Soap clothes and soak over night. Then 
boil with this Iluid, and they will need 
very little rubbing. 


WHITE CLOTHES. 

Soak in warm water, soaping all the 
soiled parts, in the morning, ring. Soap 
soiled parts and stains and boil quickly. 
Suds out in hike warm water. (Please 
(try it tired housewife.) 















THK PKNXSYhVANI A CiKRMAN (’OOK HOOK. 


r»8 

CLEANING. 


TO CLEAN FINE LACE CURTAINS. 

Put them into a tight bag adding two 
handfnlH of cornmeal and one of 
Tie it shut tightly. Beat and shake bag 
thoroughly, then take out curtains and 
shake them well. Put in another bag and 
add two handfuls of flour, shake and 
beat as before. Then hang curtains on 
line, where the wind will shake off meal 
and dust. 


TO CLEAN LACES. 

Baste them carefully on a strip of 
muslin, taking care that each point is 
secured. Fold and wet in cold water. 
.Soap well, lather lightly, do not rub hard, 
wash in this manner through several 
waters, rinse in soft water, dip into bluing 
water with a teaspoon of made starch to 
a quart of water. .'Squeeze and lay be¬ 
tween the folds of clean cloth, one hour. 
Remove basting threads and pin on a 
clean ironing board, carefully securing 
each point. When dry fold over a piece 
of pasteboard. 


TO REMOVE TAR. 

Rub with lard then wash w’ith cold soft 
water and soap. 


TO REMOVE STAINS FROM TABLE 
LINEN. 

Grease every si>ot w ith clean lard. As 
soon as you are through using it, by the 
time it is washe«l the spots w ill disappear, 
or scald the spots thorougly by pouring 
iNUling water through the linen with a 
teakettle until they disappear. 


TO REMOVE RUST ON GOODS. 

Wet the goods then ring them dry, cover 
the rust spots with lemon juice and lay 
in sun, this will take out any rust if re- 
peatetl, should you fail at flrst. Another 
way is to use oxolid acid, but that is more 
apt to eat the clothes. 


TO RESTORE OLD CASHMERE. 

.After dn‘ss has been ripped and dusted 
make a solution of hot water (soft), a 
little piece of logw'ood, several spoons 
amonia, after logwocsl is dis.solved and 
while it is hot, put in dre.ss goods let 
stand until cold, then rinse out drawing 
it up and down through the solution. 
Drain but do not ring. After it is drained 
rinse in very blue water hang until partly 
dry, then wrap up in a cloth press between 
two pieces of cloth length wise. 


TO RENOVATE OLD SILK. 

Boil an old black kid glove in soft 
water until it is <lissolved. Then pour it 
into strong black coffee that has been 
settled and strained, add a tablespoon 
li(iuid amonia. Take a soft cloth, dip in¬ 
to this mixture as hot as you can bear, 
press it a little and sponge off silk, on 
both sides until every spot is removed, 
and it is thoroughly dampened. Then 
roll each piece as it is cleaned into a 
cloth. When the whole has been cleanetl 
thus, take two pieces of black goods 
(calico is best) lay .silk on one piece turn¬ 
ing right side down. Put the other piece 
over top, and press with a hot iron. 
Pre.ss it lengthwise of the gornls, and it 
will look like new. 


TO WASH BLACK CALICO. 

Wash black calico as follows and it 
will always look fresh. Strain boiling 
soap suds and pour on goods. After it is 
well scalded add cold water and wash 
rinse, dry and iron as any other calico. 

TO CLEAN COAT COLLARS ETC. 

(EXCELSIOR RKNOVATINO KLCID.) 

One (juart <leodorized Benzine, one 
eighth of an oiince of each of the follow ¬ 
ing: bay rum, amonia, chloroform, ether, 
oil wrintergreen, and one ounce alcohol, 
one dram borax. 

.Mrs. James Boyd, Alliance. 




















THK I’ENNSYLVAXTA GERMAN COOK BOOK. 


AN EXCELLENT GREASE ERADI- 
CATOR. 

One ounce of fine soap in shavings, salt¬ 
petre one teaspoonful,amonia two ounces, 
soft w'ater one quart, mix thorouglily and 
keep in a covered vessel. With this fluid 
several men liave made themselves rich. 


TO CLEAN DRESSES. 

Take gasoline or naptha. Rub soiled 
spots then rub with a clean cloth, keep 
away from the fire or soap bark soaked 
about twenty-four • hours is excellent to 
wash dresses. 

Another—To remove grease. Cover the 
spot thick with magnesia, leave it on some 
time, then brush off, if not all gone repeat 
this until every particle of grease is 
gone. Good on carpets or wall paper. 


To remove pitch—Rub well with turpen¬ 
tine. 


To clean gloves—Use gasoline. 

TO CLEAN CARPET. 

Four ounces of glycerine, sulphuric 
ether, and borax, eight ounces .amonia 


by 


a(iua, one pound good white (or ivory) 
soap. Shred soap fine and dissolve in 
two (jiiarts of hot water, then add all but 
the borax, which should be dissolved in 
four (piarts of hot water. Just before 
cooling pour all together in a crock and 
let it get cold. To clean your carpet, 
after housecleaning, and dust is removeil, 
take two dishes with soft warm w'ater, a 
scrubbing brush, several pieces of soft 
cloth and a large sponge. Dip brush in 
one vessel, then dip in soap, scrub 
thoroughly a portion of the carpet, 
sponge it up quickly, dipping your 
sponge first time in the first vessel, then 
after soap is squeezed out of it, dip in 
the other vessel and sponge up again, 
then rub with dry cloth as dry as you can 
make it, so keep on until you are over 
the whole carpet, keep doors and win¬ 
dows open, and stay off carpet that day. 
This is hard work, but very satisfactory 
after accomplished. It is better to have 
an assistant, one do the scrubbing, the 
other the si)onging and wiping. Another 
soap for this purpose is made by dissolv¬ 
ing one bar of good soap in two gallons 
of water, then adding ten cents worth of 
salts tartar. 


MISCELLANEOUS. 


TO MAKE VINEGAR. 

Take one pound brown sugar, one cup 
of good vinegar, and one gallon of rain 
water. Keep in a warm place. 

TO CURE SCABS ON POTATOES. 

Cut potatoes for planting. Then put a 
layer of potatoes in a tub or barrel, and 
sprinkle with flour of sulphur. Then 
give the barrel a good shake, then more 
potatoes and sulphur, until all are well 
saturated with sulphur. 

EXTERMINATE FLIES. 

Close r(K)ni tightly, take a red hot fire 
shovel and pour on a few drops of car¬ 
bolic acid. In a few minutes open the 
room and the flies will be found to have 
entirely disappeared. 


EXTERMINATE MOTHS. 

Smoke room and closets with camphor 
guiu. Put it on a tin pie plate and set 
that on a stove or jar, so as not to set 
fire to any thing. Set gum on fire, and 
for an hour keep out, outside air. 

Rugs In Beans.—Dip them in hot 
water. 

For Cockroaches—Use borax about 
their haunts. 

Mice hate camphor. Rats slacked lime. 
Fill their resorts full of it. 


Bed bugs hate grease.—Fill cracks with 
it, it kills them, cleanliness however is 
the best remedy. 
















THK |*KNNHYLVANIA «KKMAN'(<M)K HOOK. 


liO 


TO PRESERVE EGOS, 

Atltl to each pailful of soft water, two 
pints of fresh unslaked lime, and one 
pint td coniiuon salt. Mix well. Fill 
barrel half full of this mixture. Put the 
e(?K^ down in it any time after June, and 
they w’ill keep two years if desired. 
Ket*p in a co<d place. 


TO KEEP A CAKE MOIST. 

Put an apple in the cake box. Renew’ 
the apple when it becomes withered. 
Is also g<M)d for hr€*a<l. Make the ^(mmI 
parts of an old tablecloth into napkins, 
go<Ml to cover cakes, or wipe silver. 


TO KEEP AWAY BUFFALO MOTHS. 

Mix e<nial parts of borax, camphor pum 
and saltpetre. Apply <lry in liberal 
hatidful.s, under the eiljjes of the carpel, 
also use in washinjf floors. People in 
the Eastern States have nearly extermi¬ 
nated them by putting paris green along 
the edges of the carpets. 


FURNITURE VARNISH. 

Take ecjual parts of the best boiled lin- 
«ee<l oil, turpentine and vinegar. Hub 
furniture well, then polish with a dry 
soft ch)th. It will make everything l(K)k 
new. Polish windows by washing with 
soda water, or use gasoline in water. 

Nettie Waltz. 


TO TAKE COLOR OUT OF GOODS. 

Take a heaping tablesp<K)n of chloride 
of lime. Scald in three (|uarts of boiling 
water. Let stand until cm)l, strain and 
add a gallon of rain water. Let goods 
stand in it a short time rinse and lay on 
the grass. 


TO WASH CUT GLASS. 

First wjish in a clean S4)ap suds, then 
rinse in warm water with a little amonia 
in it. Rub dry with a soft cloth. Then 
brush carefully with a jeweler’s brush. 
This will give it a polish. 


CUT JEWELS. 

Takecadile soap sinks, a tiNdh brush, 
wash rinse, and dry in saw’diist. 


MICA. 

M et a rag with lemon juice, or use one. 
tablespoon of .salt and tw’o of vinegar 
and rub it. 


TO CLEAN NICKEL. 

Scrub well with soap and scrubbing 
brush, then rub with gasoline. 


TO SWEETEN OLD CROCKS. 

Put a small piece of lime into the 
crock and till it with hot water, let stand 
some time. 


Make Bluing.—Ten cents worth Pru.s- 
sian bine, five cents worth oxalic acid. 
Put in one ipiart rain water, or one 
package Diamond dye, one quart of 
water. 


A FEW HINTS TO THE YOUNG 
HOUSEKEEPER. 

The aim of every true wife should be to 

live w ithin her means. See how well vou 

• 

cook, and care not for much variety. 
Good cooking and right seasoning makes 
food palatable and wholesome. Many 
cooks use too much grease, which is the 
source of much complaining, aches and 
pain. To cultivate patience and avoid 
fretting will save many a doctor bill. If 
we cannot have our ow n way, let it l>e the 
other way, it will be all right in the end, 
only pos.sess your soul in patience. 

It costs but little more time to keep the 
hair combe<l, and to present a neat ap¬ 
pearance than to be careless, and pays in 
many ways. 

To put things into place as soon as 
through using them will keep order and 
save time. 

To wash your dishes in a pan of .s(>apy 
water, then rinse in another pan of hot 

















THE PENNSYLVANIA GERMAN COOK BOOK. 


fil 


water, then drain, they will scarcely 
need any wiping and will look well. 

Pieces of bread dried in the oven and 
put into a clean paper sack (instead of 
being thrown away) will often be a great 
convenience in preparing dishes. 

Study the arrangement of your stove 
and kitchen furniture, get them in reach¬ 
ing distance from each other, do not run 
hither and thither, the whole length of 
the room, when you are preparing a meal. 
Such ill planning is the wearing out of 
many a good hearted housewife. Use your 
head as well as your feet, arrange and 
rearrange until you have it rightly 
arranged. 

Let every wife, mother and sister, not 
forget to take some time for reading 


each day. Xever be so busy that you will 
not take the time. If you read, you will 
find at the end of the day that you have 
accomplished just as much work. Keep 
pace with your husband and brothers, or 
they may look upon you as ignorant and 
inferior. Go out sometimes. Do not al¬ 
ways stay at home and work. You will 
get narrow and fault finding if you al¬ 
ways remain at home, (and who loves a 
fault-finder?) If fortune does not smile 
upon you, a neat calico dress gracefully 
worn becomes any noble, patient woman 
Remember the recipe of greatest import¬ 
ance is. 

Be true to thy God, 

And May He Bless You. 


I 






1 1 * 



4 


1 








APPENDIX. 

Systemstic Housekeeping. 


These hints are not intended for the 
wise “housekeeper who knows it all.” 
But rather for those who have not liad 
the needed experience. With thirty-five 
years experience as liousekeeper I think 
I can help the young and inexperienced 
liousekeeper to a system which will be of 
value to them. It takes years of experi¬ 
ence to learn the best way to do the best 
work. And I expect to be plain and 
practical. So that I can be understood 
by the humblest worker and if I can 
make your work lighter and your lives 
happier, my object will be accomplished. 

Author, Mrs. Leah. K. Waltz. 


SUNDAY. 

I will begin with the first day of the 
week. For I think much depends on 
how we begin the week. The mind as 
w'ell as the body needs rest. And in or¬ 
der to get the needed rest we must 
change the scenes from every day work. 
And I have never found a better rest from 
my toil than to go to the house of wor¬ 
ship on the first day of the week, and 
hear a stirring sermon that gave me 
new thoughts for the rest of the working 
days which are to follow. The change 
is just what every housekeeper needs. 
And though you feel disinclined in the 
morning; make the effort, and you will 
find a rest for your weary body as well 
as for the soul. 

MONDAY. 

Well ! here is blue Monday, as it is 
sometimes called, and wdth it comes its 
work. This is wash day to all systematic 
hou.sekeepers. Never put it off unless 


your health is at stake. To be sure it 
can be put off but it is sure to bring 
double work. We need not make very 
hard work of it. Here is my best way. 
Get your wash water over to warm be¬ 
fore you sit down to breakfast. If not 
quite w’arm enough when through eating, 
clear your table, and gather up your 
clothes to be washed. Soak your clothes 
in warm water; have some dissolved 
babbitt lye, put one-half cup to every 
three pails of water. Soa[) soiled parts 
well. Put coarse clothes in the bottom 
of the tub, the fine on top. Blood spots 
and mud spots should be soaked in cold 
water Itefore putting them in the w’arm 
water. Fruit stains should be dipped in 
boiling water before soaking; very filthy 
clothes should be washed separate. Now' 
that all is ready, soak your clothes in the 
weak lye water with the soiled parts 
soaped; now’ wash your dishes, set things 
to right in tlie house, and then your 
clothes will be soaked long enough. 
Have water getting hot to scald your 
white clothes while you suds out your 
fine clothes, put them over to scald with 
a little less lye and soap than the first 
water had, suds out the rest of the coarse 
clothes, wash your calicoes iu this water, 
then throw out first water, take out fine 
clothes in tub, put coarse ones over to 
scald, suds out lightly and rinse in clear 
water with a little bluing. Starch what 
you want stiff and hang out, then take 
out coarse clothes, suds and rinse in same 
water, then calicoes. The beauty of fine 
washing is to get it done quickly and it 
is better done, and the calicoes do not fade 
if not allowed to lie very long before 




AI'PKNDIX. 


r.4 

they are tinislied. If you wasli every 
Mouday your wa.'^hiuj? will not be so 
larjife, but you should be done by 
eleven oVhK*k or so you have lime to get 
dinner. Do up your diuuer w(»rk then 
take a rest. If yim are young ami am¬ 
bitious you will then be ready for a little 
sewing or reading. (Jatberiug in the 
clothes and sprinkling them for ironing 
and getting the evening meal, with all 
the other little things that must be done 
each day should be c^msidered a goo<l 
day’s work, with a perfect right to rest. 

TIRSDAY. 

This is ironing day for systematic 
housekeepers. We should make tliis the 
rule of our lives, and when we do not do 
it, the exception. Our rules should 
never be so iron-clad that we can not 
deviate from them, but it is best to stick 

to them ascloselv as we can. When the 

* 

ironing is clone then we can see what 
needs mending and have time to do it. 
Where two bakings must be done in a 
week, this is als<» a good time to do it 
while we must have hot stoves to iron by. 
This day is usually a busy one, but not 
quite as hard as Monday. 

WKDXESUAY. 

This is a sort of recruiting day, putting 
away the clothes and getting things in 
order with the usual routine of ccwking 
A little sociability mixed in here is re¬ 
freshing, if tcM) much to do for that, it is 
usually sewing day or canning fruit in 
summer. 

THURSDAY. 

Thursday after the usual routine of 
breakfast, if you have a dairy this must 
be attended to every morning. Churn¬ 
ing butter must not be delayed, as soon 
as cream enough is gathered it should 
Ik* churncHl. For we all love gCMwl sweet 
butter. Kvery practical housekeeper 
will soon learn by experience when to 
do this work. 1 will only add, let every¬ 
thing uschI be well washed and scalded 
as scNui as through using, and never let 
milk stand longer than to get the cream 
w**ll rai-i**d; never let anything get old, 
but attHiid to things promptly in the 


dairy. This is my best sewing day for I 
have the satisfaction to know that every¬ 
thing is done as it should be. The 
clothes are all clean and in their places, 
and I feel happy. I am so well along with 
my week’s work, I also can call on a 
friend now or need not feel ashamed if 
one drops in to see me, and this well pays 
me and rests me. Kvery one should have 
a little recreation for we cannot work 
every hour of our lives. (kkmI literature 
and a taste of music should be mixed 
in each day; we can work better for it. 
Do not get in the ruts. By this I mean do 
not stay at home and work until you get 
discoiiraged and nervous Go out into the 
world sometimes, visit the sick, the pcsir, 
and those in trouble, and your own lot 
will seem brighter. The children in the 
home must be loved and entertained. 
This should be the mother’s delight. If 
your family is Dh) large for you to do it 
all, leave some of the drudgery for others 
to do, but never the children, unless you 
are not fit to be a mother. As we get the 
Slipper let us not forget to boil potatoes 
for siMinge to bake bread tomorrow. I 
will give my way in the recipe. I will 
close w’ith, look for them if interesteil. 

FRIDAY. 

This is systematic housekeepers’ baking 
day. In the winter I bake enough for the 
week. In the summer I bake Tuesdays 
and Fridays. Sometimes you can reverse 
your work in summer to advantage by 
sweeping on Friday and baking on Satur¬ 
day. If you like things nice on Sunday, 
presuming that you made your sponge 
la.st night ami kept it in a warm place 
by the stove, it should be light in the 
morning. Stir in (lour until it is like 
pancake dough, then set to rise in a 
warm place, when light, add salt, work 
in (lour with clean hands until stiff, 
but not so stiff but w’hat you can run 
your fingers through the dough, to the 
bottom of the pan without inconvenience. 
Work well and your bread will lie fine 
grained. Let it rise again until light so 
that it shakes at the optnisite side of the 
pan when you push against it, but be- 


APPENDIX. 


6o 


fore it is ready to drop, work in loaves not 
too large and let rise again, have yonr 
stove well heated while the bread is 
rising, then bake rather slowly for one 
hour. It should be a nice brown in 
twenty minutes, but turn off your heat, 
bake regularly until well done and rolls 
off the pan easily. If you have many 
rooms to sw^eep better do some of it to¬ 
day. I always like to make my pies and 
bake them while the bread is rising also 
eake and whatever else I want. I like 
to change my baking every week. I don’t 
have everything every week, but some¬ 
thing new once in a while. Variety is the 
spice of life, and takes away the mo¬ 
notony of doing the same thing over. 

SATURDAY. 

This is sweeping day usually. I like 
to make a clean sweep on Saturday 
morning so I open doors and windows 
and let the dust tty out. Always sweep 
the way the wind blows. You cannot do 
much when you go against it. But it 
will usually aid you if you let it. If it 
is too contrary you will shut it off and 
do the next best thing. Airing and dust¬ 
ing are in order now, and what ts worth 
doing at all is worth doing well. You 
will be cleaner and neater for your 
trouble. When the tlinner work is over 
w'e should be through with our week’s 
work so we can take a bath and clean up 
ourselves and do fancy work if we want 
to. Then, when we are rested, we will be 
ready to go to Sunday School and church 
in the morning. And the change will 
again fit us for future usefulness. 

BREAD SPONGE. 

My way of making bread sponge. 
Wash ami boil a few dozen small pota¬ 
toes w’ith the skin, when soft take out in 
a gallon crock and mash fine, add a half 
cup of sugar and a small handful of salt 
and clean water from the tea kettle, about 
two tin cupfuls, then cool with cold water 
to hike warm. Have a yeast cake i)re- 
viously soaked in hike warm water, 
then add to your sponge. This should be 
made several da3S before you want to 
bake. When you want to bake, boil pota¬ 


toes again as the first time, add sugar 
and salt and take enough warm water to 
make as much bread as you need for your 
family. Put the first sponge in. This 
should be made the night before you 
want to bake. The next morning take 
out a quart can of the sponge for the 
next baking and keep in a cool place. 
You will not need any more yeast cakes 
for a year perhaps. Xow you will be 
ready to make just one sponge the even¬ 
ing before you bake. Proceed with the 
baking as in the chapter on Friday’s 
work. Always put your sponge through 
a sieve to take out the potato lumps and 
skin when you set your bread. 

(iENERAL DIRECTIONS FOR FINE IRONING. 

When I think how hard it was when I 
first kept house to iron a fine shirt, my 
heart goes out in sympathy for the young 
housekeeper. To be sure the town ladies 
can have access to laundry, but how is 
it with the country housekeeper ? To 
be brief 1 will tell you how 1 do now, as 
1 still do up my husband’s fine shirts. 
Have a box of “Elastic Starch;’’ you can 
get it at any grocery store. Use accord¬ 
ing to directions on box. Iron band 
around the neck first, then wristbands 
and sleeves. Then slip over end of iron- 
iugboard and iron the bosom until it is 
dry and glossy, finish the shirt by taking 
off the end of the board and dry thor¬ 
oughly and it will be most as nice as 
those you pay for. Any other nice .shirt 
waist and any fine goods are nice 

handled in this way. Except curtains, 
they should be starched with boileil 
starch and stretched either on sheets on 
the ttoor or in frames. Every scallop 
must be stretched to its proper place and 
pinned to be nice when done- If well 
done they need no ironing. The latest, 
although* I do not know whether it is the 
best way to do curtains, is to lay them on 
sheets when starched and wet, stretch 
the corners to have them straight, then 
take a clean broom and sweep the 
scallops and the lace out and let them 
dry in this way. I have not tried this 
last way. but it has been recommended 
to me by one who does washing by the 
wholesale. 


Yours Truly, 





t 




It ^ 


N 










INDEX. 


r 


AKE. 


Lady Cake. 

Delicate Cake. 

Snow Cake. 

White Cake... 

Angel Cake. 

Angel Food. 

Sunshine Cake. 

Dream Cake. 

Harrison Cake. 

Washington Cake. 

Madison Cake. 

Surprise Cake. 

Knima Cake. 

Yellow Cake. 

Hickorynut Cake.. 

Hickorynut Layer Cake. 

Spice Cake No. 1-2. 

Old Fashioned Stir Cake. 

Chocolate Cake. 

Marble Chocolate. 

Midnight Cake. 

Dark Layer (or Devil Foml) Cake 

Dark and White Layer Cake. 

Wliipped Cream Cake. .T.... 

Ice Cream Cake. 

Dark Layer No. 1-2. 

Delicious Raisin Cake. 

Almond Gustanl Cake. 

Fig Caki*’. 

Jelly Fruit Cake. 

Bread Dougli Cake. 

Fruit Cake —. 

Scripture Cake^.^. 

Sponge Cake No. 1-5. 

Sponge Cake Rolls. 

Swiss Rolls. 

Calla Lilies. 

Molasses Cake ... 

Ginger Bread No. 1-2. 

Be.st Cookies. 

FILLINGS FOR CAKE. 

Fig Filling. 

Chocolate Frosting. 

Plain Frosting. 

Nut Filling. 

Frosting Without Kggs. 

Cool Frosting. 

Maple Filling. 

Chocolate Icing. 

Orange Filling. 

Maple Icing... 

Caramel Filling. 


PAGE. 

5 

5 

5 

5 

5 

5 

... o 

... d 

.. d 

... d 

... d 

... d 

... d 

... d 

... d 

... d 

. .d-T 


7-H 

H 

H 

H 

H 

H 

H 

H 

P 

P 

P 

P 

10 

10 

10 


10 

10 

10 

10 

10 

10 

10 

11 

11 

11 

11 


COOKIES. 

PAGE 

Crisp Cookies. 11 

Cookies. 11 

Anna’s Ceokies. 11 

Sugar Cookies. 11 

Cookies. 11 

Mrs. Dr. Ricksecker’s Cookies. 11 

Mrs. J. Wagner’s Cookies. 11 

Baker’s Cookies. 11 

Sand Tarts. 12 

Hermits. 12 

Christmas Cookies No. 1-3. 12 

Hanover Christmas Cookies. 12 

Mrs. Roger’s Cookies.— 12 

Cookies Without Eggs No. 1-2. 12 

Chocolate Cookies. 12 

Ginger Cookies No. 1-2..’.12-13 

Ginger Snaps. 13 

Drop Cakes. 13 

Oat Meal Cookies. 13 

DOUGHNUTS. 

Doughnuts No. 1-4. 13 

Fasnachts. 13 

Love Knots. 13 

Swiss Pretzel. 11 

Moonshine or Hypocrits. 14 

Egg Buttons. 14 

FRITTERS. 


Apple Fritters. 14 

Gramlmother’s Fritters. 14 

Cottage Cheese Noodles. 14 

BREAD. 

Sponge. 14 

Bread No. 1. 14 

Hop Yeast. L} 

Bread No. 2. 15 

Saltrising Bread. 15 

Graham Bread. 15 

Quick Graham Bread.. 15 

Brown Bread.. 15 

Light Biscuit. 15 

Light Cake. 15 

ROLLS. 

Tea Rolls. B> 

Parker House Rolls. Id 

Cinnamon Rolls. Id 

Bread Sticks. Id 

Vianna Rolls. Id 

Moravian Sugar Cake. Id 

Liglit Dough Dumplings. Id 




































































































INDKX. 




MUFFINS. 

i*a(;e 


Miirtiim. n 

Pop Overs. IT 

Preakfa.st (ieins. IT 

CREAM PUFFS. 

Tea Puff.s. IT 

(’ream Puffs No. 1. IT 

(lermaii Cream Puffs. IT 

BISCUITS. 


S(Mia Biscuit. IT 

Baking Powder Biscuits. IT 

(irahaui Gems. IT 

Whole Wheat Gems. IT 

GRIDDLE CAKES. 

Waflles. IH 

l^aiicake. 18 

Potato Pancake. 18 

Haw Potato Pancake. IH 

Oat Meal Griddle Cake. 18 

Buckwheat Cake Nc. 1-2. 18 

Johnny Cake. 18 

CORN BREAD. 

pone. 18 

Corn Bread . 18 

Corn .Meal Pudding. 18 

TOAST. 

Toast No. 1-4. l‘.» 

Ham Toast. 

PIES. 

Pie Crust No. 1-2. P.i 

Lemon Pie .No. 1-5.l‘.i-20 

Chocolate Pie No. 1-8. 20 

Cocoanut Pie No. 1-2. 20 

Cornstarch Pie. 20 

Cu.stard Pie. 2o 

.\pple Custard. 2») 

Cream Pie No. 1-2. 21 

Orange Cream Pie. 21 

Banana Pie. 21 

Pumpkin Pie. 21 

Sugar Pie. 21 

Mince Pie. 21 

Apple Tart. 21 

Dried Apple Pie. 21 

Cranberry Pie. 21 

Berry Pies. 21 

Baisin Pie. 21 

Crumb Pie No. 1-2. 22 

Ginger Pie. 22 

Chess Pie . 22 


PUDDINGS AND DESSERTS. 

Brea«l Pudding. 22 

.lam Pudding. 22 

('ottage Pudding. 22 

S|M»nge Cake Pudding. 22 

.Marble Pudding. 22 

Fruit Kolley P(dley. 22 

Grandma’s Bakniven Mouse. 28 


I'ACiK 


Knglish Plum Pudding. 

Steamed Pudding. 

Suet Piuhiing. 

W bite Pudding. -3 

Bird’s Nest Pudding. -3 

Brown Betty. 33 

Apple Dumplings. -3 

Dutch Apple Cake. 31 

Berry Pmlding. 34 

Kice Ptidding No. 1-2. 34 

Kice Balls. 34 

Tapioca Piuhiing No. 1-2. 24 

Prune Pudding No. 1-2. 34 

Orange Pudding. 34 

Mousse Orange. 35 

Orange Dessert. 35 

Cornstarch Pudding . 35 

Pineapple Pudding. 35 

Orange Custard. 35 


CUSTARDS AND DESSERTS. 


Chocolate Custard. 3.5 

Custard Souffle. 3.5 

Floating Island. 3.5 

Apple Snow . 30 

Peach Mousse. 30 

Raspberry Flumery. 30 

Meringues. 30 

.MiKuishines. 30) 

Walnut Maccaroons. 30 

Baked .\pples. 30 

Crackers and Coffee. . 30 

Banana Shortcake. 30 

Berry Shortcake. 30 

Cranberry Sauce No. 1-2.20-2T 

Sauces for Puddings. 2T 

Snowy Sauce . 2T 

Whipped Cream No. 1-8. 2T 

MEATS. 


Roast Beef. 

Pot Roa.'^t . 

Stuffed Flank or Round Steak 

Boiled Flank.. 

Pressed Beef (English). 

Pressed Beef (P German). 

Sour Meat (Jewish). 

Spiced Beef. . 

To Boil Corned Beef. 

To Fry Beefsteak No. 1-8. 

Broiled >teak. 

Hamburg Steak. 

Beef Loaf No. 1-2. 

Beef Heart. 

Boiled Tongue. 

Boiled Leg of .Mutton No. 1-2.. 

Braised Liver. 

Fried Liver. 

Ham Baktsl. 

To Boil a Ham.. 

Fried Ham. 

Ham CriMiuettes. 

Mint Sauce. 

Meat (’rcMjueltes No. 1-2. 

.Meat Souffle. 


S 4 

27 
2T 
2T 
2T 

28 
28 
28 
28 
28 
28 
28 
28 
2t* 
2t» 
2h 
2h 
2‘* 
2h 
2h 
2h 
2P 
2h 
2 ‘.» 
21* 




















































































































INDKX. 


69 


PAGE 

Hyderabad Cutlets. 

Frikadel . HO 

Veal Loaf. HO 

Veal Sealloi). ;^0 

Veal Baked. 80 

Veal Steak. 80 

Veal Stew. 80 

To Roast a Turkey. 80 

POULTRY. 

Dressing Xo. 1-2.80-81 

Roast Chicken. 81 

Grandmother’s Dressing. 81 

Chicken Pot Roast. 81 

Baked Chicken Xo. 1-2. 81 

Fried Chicken Xo. 1-2. 81 

Chicken Fricasee. 81 

Chicken Pie. 81 

Veal or Chicken Pot Pie Xo. 1-8. 82 

Chicken Croquettes. 82 

Rabbit. 82 

Frizzled Beef. 82 

Souse. 82 


CURING MEATS. 

To Cure Beef. 82 

For Drying. 82 

To Cure Pork. 88 

Pickle for Sausage. 83 

To Fry Fresh Beef or Pork for Keep¬ 
ing . 38 

Cheap Meat for Present I 'se....... 88 

Fried Sausage for Summer Use. 88 


SOUPS. 


Oyster Pie. 

Oyster Croquettes. 

Oysters on ."hells. 

EGGS. 

Fried Eggs. 

Poached Eggs. 

Egg Gravy. 

Scrambled Eggs. 

Egg Omelet. 

Washington Omelet. 

Salt Fish Omelet. 

'l oinato Omelet.. 

Cress Omelet. 

Orange Omelet. . 

Deviled Eggs. 

VEGETABLES. 

Parsnips . 

Parsnip Balls. 

Carrots. 

Asparagus... 

Egg Plant. 

Spinach. 

Stewed Lettuce. 

To Cm)k Onions. 

Scalloped Onions. 

Beans Xo. 1-2. 

Baked Beans. 

Lima beans. 

Succotasli.. 

Corn On Coh. 

Stewed Corn. 

Baked Corn. 

CABBAGE. 


PAGE 
.. 86 
.. 86 
.. 86 


. 86 
.. 86 
.. 86 
. 86 ) 
. 86 ) 
. 86 , 
,. 86 
. 86 ) 
. 87 
. 87 
. 87 


87 

87 

87 

87 

87 

87 
8S 

88 
88 
88 
88 
88 
88 
88 
8S 


Reef Soup. 88 

Potato Soup. 88 

Tomato Soup. 88 

Mock Bisque Soup. 84 

Bean Soup. 84 

Clam Soup. 84 

Green Pea Soup. 84 

Vegetable Oyster Soup. 84 

Green Corn Soup. 84 

Jenny Lind .'^onp. 81 

FISH. 

To Fry Fish. 84 

Baked Fish. 84 

To Boil Fish. 85 

Boiled Salt Mackerel. 85 

Broiled Fish (b resh). 85 

Cnxiuettes of Fish. 85 

Creamed Codfish. 85 

Codfish Balls. 85 

Creamed Salmon. 85 

Salmon Loaf. 85 

Lobsters. 85 

OYSTERS. 

Oyster Soup. 85 

Cooked Oysters. 85 

Fried Oysters. 85 

Escolloped Oysters. 86 

Oyster Patties. 36 


Boiled Cabbage. 89 

Heidelberg Cabbage. 89 

Pepper Cabbage. 89 

Stuffed Cabbage. 89 

Cold Cabbage. 89 

Cabbage Slaw' Xo. 1-2. 89 

Cabbage Salad (German). 89 

Sour Krout. 89 

POTATOES. 

Potatoes Boiled. 89 

French Baked. 89 

Potato Roses. 40 

Diced Potatoes. 40 

Potato Chips. 40 

Potatoes Di Seven Ways. 40 

Escolloped Potatoes Xo. 1-2. 4o 

Creamed Potatoes. 40 

Potato Croquettes. 40 

Potato Dumplings. 40 

Sw’eet Potatoes. 4o 

Caulirtower, Three Ways.40-41 

Corn Chowder. 41 

To Cook Rice. 41 

Baked Squash. 41^ 

Macaroni and Cheese.../ 'll 

Cottage Cheese./ 41 

Crock Cheese../• 41 

Cheese Souflle..41 

Rarebit./•• 41 


I 



















































































































70 


1NI>KX. 


t 


I‘a(;e 

('heese Straws. 41 

NtXKlles. 42 

Spt‘tzel . 42 

Haketi Tomatoes. 42 

Tomato Toast. 42 

Fried Tomatoes. 42 

StewtMl Tomatoes. 42 

SANDWICHES. 

Salmon Sandwiches. 42 

('reamed Cheese and Marmalade 

Sandwiches. 42 

Cheese Sandwiches. 42 

Feannt Sandwiclies. 42 

Nastnrtion Sandwiches. 42 

Lettuce Sandwiches. 42 

SALADS. 

Potato Salads No. 1-3. 43 

Dandelion. 43 

Lettuce (Swiss). 43 

Lettuce ((ierman). 43 

Tender iJettuce. 43 

Salad. 43 

Cabbage Salad. 43 

Bean Salad. 43 

Salmon Salad No. 1-2.43-44 

Lobster Salad. 44 

Chicken Salad. 44 

Nastnrtion Salad. 44 

Banana Salad. 44 

Mayonnaise Dressing No. 1-2. 44 

Salad Dressing With Oil. 44 

French Dressing. 44 

PICKLES. 

Pickles That Will Keep No. 1-3. 44 

Seven Day Pickles. 4.") 

Canned Pickles No. 1-2. 45 

Spanish Pickles. 45 

Mustard Pickles. 45 

Fast India Pickles. 45 

IMccalilli. 45 

Kipe Tomato Pickle. 45 

(ireen Tomato Pickles. 45 

Green Tomato Say. 40 

Mixed Pickles....... 40 

India Relish. 40 

(ireen Tomatoes Stuffed. 40 

.Mangoes. 40 

Chill Sauce. 40 

Wckled Celery. 40 

Pickled Beans. 40 

Beets. 40 

Peach Mangoes. 40 

Mckled Peaches. 47 

Pniversal Mckles. 47 

(’how Chow. 47 

Catsup. 47 

ICES. 

Lemon Ice. 47 

Pineanple Sherl>et. 47 

Strawberry Slierl)et. 47 

lyemon Ginger Sherbet. 47 

Ice Cream No. 1-2. 4b 


JA.MS AND JELLIES. 


PAOK 

Garret Strawberries. 48 

Plumb ,1am. 48 

.Jellies (General Rule). 48 

.\pple .Jelly. 48 

(Quince lloiiey. 48 

Peach Honey. 48 

To Make Preserves. 48 

Apple Butter. 48 

Peach Butter. 4‘.t 

Tomato Butter With Apples. 41* 

P'lderberries. 4‘.* 

CANNING. 

Canning Peaclies.. 4‘.» 

Canning Plums N’o. 1-2. 49 

Canning Cherries. 49 

('anning String Beans. 49 

Canning Corn No. 1-3.49-60 


CANDY. 

P'lindant No. 1-3. 

P'udges. 

Maple Creams. 

(’ream Bon Bon. 

Caramels. 

Butter Scotch. 

Marsh .Mallows. 

Langtry Bon Bon. 

Gum Drops.. 

.Molasses Candy.. 

Nut Candy. 

Peppermints. 

White Taffy. 

Candy for Lean People. 

Hickorynut Maccaroons... 

Salted Almonds. 

Kisses.'.. 

Crystallized Popcorn. 

Corn Balls No. 1-2. 

DRINKS. 

Tea. 

Coffee.. 

Artificial Coffee. 

rnfermented Grape Juice 

Fruit Juice. 

Punch . 

SICK ROOM. 


Toast. 53 

(’orn Meal Porridge. 63 

Panada. 53 

Beef. 53 

Beef Tea. 53 

Sago Milk. J>3 

Baked Milk. 53 

Grange Whey. 5ii 

Toast Water. .54 

("ream Soup. 54 

Wine Soup. .54 

Parched Flour Soup. .54 

HOME REMEDIES. 

A Sure Cure for Gaps. ,54 

How to Clear M ater in a Cistern. 54 


62 

62 

53 

5:1 

53 


60 

50 

50 

50 

50 
60 

51 
51 
51 
61 
51 
51 
51 

51 

52 
52 
62 
62 
52 



















































































































INDEX. 


71 


PAGE 


Golden Oil... 

Cancer. 

For LnngR. 

Diphtheria. 

01(1 Sores. 

Stepping in Nail. 

For Lock Jaw. 

To Stop Bleeding. 

Erysipelas. 

Burns. 

Sprains. 

Inllamniation. 

Gangrene.^. 

A Bruise. 

Small Pox.. 

A Healing Salve. 

Salve for Felons. 

Salve for Frosted Feet and Chilblains 

Ear Ache Remedy. 

Linament. 

AVhite Linament. 


o4 

54 

54 

54 

55 
55 
55 
55 
55 
55 
55 
55 
55 
55 
55 
65 
55 
55' 
55 
55 


TOILET. 


A Hair Wash. 5d 

Best English Hair Oil. 5r) 

A Perfect Cologne. 5d 

Perfumes.•'••• 5d 

A Potpourri Box. 56 

Face Lotion. 56 

For Tan. 56 

Freckles. 56 

Wrinkles. 56 

Hand Lotion. 56 

Manicure.-. 


SOAPS. 


Laundry Soap. o( 

Jelly Soap No. 1—2. 57 

Fine Toilet Soap. 57 

Soap for Face and Skin. 57 


WASHING AND FLUIDS. 

PAGE 


Washing Fluid No. 1-2. 57 

White Clothes. 57 


CLEANING. 

To Clean Fine Lace Curtains. 58 

To Clean Lace. 58 

To Remove Tar. 58 

To Remove Stains From Table Linen 58 

To Remove Rust on Goods. 58 

To Restore Old Cashmere. 58 

To Renovate Old Silk. 58 

To Wash Black Calico. 58 

To Clean Coat Collars, etc. 58 

Grease Eradicator. 51» 

To Clean Dresses. 59 

To Remove Pitch. 59 

To Clean Carpet. 59 

MISCELLANEOUS. 

To Make Vinegar. 59 

To Cure Scab on Potatoes. 59 

Exterminate Flies. 59 

Exterminate Moths. 59 

Bugs on Beans. 59 

Cockroaches. Mice, etc. 59 

To Preserve Eggs. 6t) 

To Keep a Cake Moist. 60 

To Keep Away Buffalo Moths. 60 

Furniture Varnish. 60 

To Take Color Out of Goods. W 

To Wash Cut Glass. W 

To Wash Cut Jewels. 60 

To Wash Mica. 60 

To Clean Nickel. 6)0 

To Sweeten Old Crocks. 60 

To Make Bluing. 60 

A Few Hints to the Housewife. 60 

APPENDIX. 

Systematic Housekeeping. 63 


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